The Chef's Corner – Episode 10: Cream of Cannellini Beans With Dried Tomatoes and Summer Truffle.

Would you like to travel? To visit international trade shows? To learn to cook well? Follow us on our The Chef's Corner journey to take a peek at what goes on in the kitchen on our booth at the most prestigious Food&Beverage trade shows of the world. Along this journey, Chef Vincenzo Squarciafico (www.vincenzochef.com) will give you innovative ideas for simple yet delicious recipes using almost entirely buononaturale's specialty food products. Our journey brings us another quick and easy recipe. Combine a few simple, hearty ingredients (tomatoes and beans) for a superb, possibly truffle-scented result. INGREDIENTS for 2 people: • buononaturale ORGANIC Boiled Cannellini beans 300g; • buononaturale ORGANIC Dried tomatoes in oil 170g; • buononaturale Summer black truffle carpaccio 80g; • 50g shallot, 80g extra-virgin olive oil, vegetable cream. PROCEDURE: 1. Julienne and fry a shallot over low heat; 2. Add extra-virgin olive oil and salt, according to taste; 3. Add the buononaturale ORGANIC Boiled cannellini beans and their canned water to the pan; 4. Cook for 10 minutes; 5. Add your vegetable cream and mix everything together; 6. Salt to taste and blend everything together well; 7. Slice the buononaturale ORGANIC Dried tomatoes in oil; 8. Serve preferably in a deep plate; 9. Add a couple of slices of the dried tomatoes; 10. Add a couple of slices of the buononaturale Black summer truffle carpaccio right in the center; 11. Drizzle some extra-virgin olive oil, according to taste; 12. Buon Appetito! #eatwellwithbuononaturale #thechefscorner #madeinitaly #quickrecipe #mediterraneandiet #italianorganicfood #italiancuisine #organicmix #readymadesauces #vegansauces #organicpreserves #glutenfreerisotto #trufflecarpaccio #bronzewiredrawnpasta #italianhandmadepasta #virtusgroup #foodtradeshow #cibusparma #cibus2021 #beansoup #cannellinibeans