The Chef's Corner – Episode 14: Orecchiette With Cream of Cannellini Beans and Dried Tomatoes.

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 continues for a second winter in a row... after all, what is better than a soupy bean base to comfort us during these long days. INGREDIENTS for 4 people: • buononaturale Orecchiette 500g; • buononaturale Boiled cannellini beans 300g; • buononaturale Dried tomatoes in extra-virgin olive oil 170g. PROCEDURE: 1. Cook the buononaturale Orecchiette in boiling water with a tablespoon of salt; 2. Boil the buononaturale ORGANIC Cannellini beans in the pasta broth for six minutes, then blend them well and add to a pan; 3. Drain the buononaturale ORGANIC Dried tomatoes' oil into the same pan; 4. Slice the Dried tomatoes and add them to your Cannellini bean cream; 5. Add black pepper according to taste; 6. Drain the buononaturale Orecchiette "al dente" and mix with the cream; 7. Plate up; 8. Buon Appetito! #eatwellwithbuononaturale #thechefscorner #madeinitaly #quickrecipe #mediterraneandiet #italianorganicfood #italiancuisine #organicmix #readymadesauces #vegansauces #organicpreserves #glutenfreerisotto #trufflecarpaccio #bronzewiredrawnpasta #italianhandmadepasta #virtusgroup #foodtradeshow #cibusparma #beanpasta #creamypasta