Selected Natural Dried Cannellini Beans

Cannellini beans , also called white beans, are a botanical variety of the large bean species (Phaseolus vulgaris). These beans are starchy seeds that belong to the IV fundamental group of foods, being a nutritional source of complex carbohydrates, fibre, mineral salts and specific vitamins.

Cannellini beans are typical Italian legumes widely used in traditional cuisine, especially in the Tuscany region and central Italy in general. Fresh, frozen, dried and boiled or preserved in jars, they represent a very common ingredient for first courses and side dishes.

Cannellini: Properties and Benefits

ENERGY INPUT. They have a variable caloric intake based on the state of conservation. The total calories in these beans are lower than refined grains and more similar to those of other fiber-rich starchy seeds. The energy content is mainly provided by carbohydrates, followed by proteins and a small amount of lipids;

MACRONUTRIENTS. Carbohydrates are complex (starch), peptides have medium biological value and lipids are unsaturated. These proteins are rich in lysine and low in sulfur amino acids. Fibers are abundant and cholesterol is absent.

MICRONUTRIENTS. In these beans there are many mineral salts, such as potassium, iron, phosphorus, manganese, calcium, zinc and selenium. Regarding vitamins, however, those from group B are present such as thiamine B1, niacin PP, pantothenic acid B5 and pyridoxine B6. There is also a fair concentration of lecithins, phytosterols and other polyphenolic antioxidants.

White beans are free of gluten, lactose and histamine, but their proteins may be responsible for specific allergies.

Cannellini Beans: In the kitchen

INGREDIENTS :

• Classic sheets: 12
• Cannellini beans: 140g
• Black sesame seeds: 1 tbsp
• Fine salt
• Brandy: 50ml
• Butter: 10 g
• Shrimp: 12
• Sweet paprika: 1 pinch.

To prepare the pastries with cannellini cream and sautéed prawns, start by cleaning the prawns by depriving them of the head, legs and shell (but keeping the tail). Melt the knob of butter in a non-stick pan and when it is hot, brown the prawns on both sides. Pour in the brandy, letting it evaporate, then add salt. Move on to preparing the cannellini cream: drain the beans well and place them in a blender with 1 pinch of salt and 1 pinch of paprika and chop them finely until you obtain a creamy consistency. Pass the prawns in the black sesame seeds on both sides, making sure they adhere well. Transfer the cannellini cream into a piping bag and assemble the appetizer by squeezing a little cream onto each sheet and placing a prawn on top. Here are your pastries with cannellini cream and sautéed prawns ready!

Recipe: Giallozafferano.it!