A velvety, original cream made from chickpeas and banana, enriched with almonds and seasonings, featuring a fruity, slightly tangy note provided by Melannurca apple vinegar.
Videoricetta
Ingredienti
- 250 g cooked chickpeas
- 250 g cooked cannellini beans
- 150 g cooked lentils
- 1/2 red onion
- 100 g cherry tomatoes
- Parsley
- 1 tbsp Melannurca Campana IGP vinegar Andrea Milano
- 3 tbsp extra virgin olive oil
- Salt and pepper
Procedimento
1. Rinse and drain the legumes well. Combine with the cherry tomatoes, onion and parsley.
2. Whisk together the olive oil, 1 tbsp vinegar, salt and pepper and pour over the legumes. Let stand for about 15 minutes before serving.
Prodotti
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Legumes with Melannurca Campana IGP Vinegar
A velvety, original cream made from chickpeas and banana, enriched with almonds and seasonings, featuring a fruity, slightly tangy note provided by Melannurca apple vinegar.
Ingredienti
- 250 g cooked chickpeas
- 250 g cooked cannellini beans
- 150 g cooked lentils
- 1/2 red onion
- 100 g cherry tomatoes
- Parsley
- 1 tbsp Melannurca Campana IGP vinegar Andrea Milano
- 3 tbsp extra virgin olive oil
- Salt and pepper
Procedimento
1. Rinse and drain the legumes well. Combine with the cherry tomatoes, onion and parsley.
2. Whisk together the olive oil, 1 tbsp vinegar, salt and pepper and pour over the legumes. Let stand for about 15 minutes before serving.