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The product
Fagioli Cannellini al naturale - Cannellini beans
Boiled Cannellini beans, ready to use for salads and creams
Code:
96206
Country of origin:
Italy - Veneto
Weight:
300 g net weight, 200 g drained
Minimum order:
1 box with 6 pieces
| Raw material | Boiled Italian Cannellini beans, preserved in water and salt |
|---|---|
| Appearance | Small size beans, opaque white in colour, with a slightly crushed form |
| Taste | Soft and creamy to the palate |
| Our selection | DelSanto is present in the food sector since more than 30 years and it specialized in the working and conserving of vegetables, legumes and fresh mushrooms. DelSanto chooses the raw materials with a great attention, according to the seasonality, and the production process aims to conserve the original characteristics of the vegetables |
| Suggestions | Ready to use beans, perfect for salads or soups. Delicious also blended directly in their glass jar to make a beans cream |
| Ingredients | Organic Cannellini beans, water, salt |
|---|---|
| Other allergens | Cereals containing gluten and thereof |
| Weight | 300 g net weight, 200 g drained |
| Packaging | Glass jar |
| Storage Conditions (packaged products) | Keep in cool dry place away from sunlight. Once opened keep refrigerated at +4 °C |
| Nutrition Declaration | Energy: 464 kJ / 110 kcal Fat: 0,4 g of which saturates: 0 g Carbohydrate: 14,8 g of which sugars: 0,6 g Protein: 8 g Salt: 0,5 g Typical value per 100 g |
The producer
DelSanto - Santa Giustina in Colle (PD) - Veneto
Why we chose them
Founded and managed by Gianni De Cecchi, DelSanto is an innovative company in the food industry, that focuses on the research of new
technologies to better preserve food, especially vegetables, legumes and fresh mushrooms.
DelSanto was founded in 1971, in Padova area, with the aim to produce high quality food, by working on two main directions. First, a careful
selection of the ingredients: fresh vegetables, cereals, legumes, mushrooms, mainly organic, that Gianni buys directly from producers he trusts and
knows that they respect the seasonily of the products as far as the environment. The second direction is acquiring the right technology in the
production, developed throught 30 years of research. A technology that respects the organoleptic qualities of the ingredients and our health: all
DelSanto products are made with no preservatives, no additives and no chemical agents.
Thanks to their expertise, DelSanto, together with the chef, Stefano Polato, and Argotec, an engineering company, has been involved in the
"Space food lab", a project developed with the Italian and the European Space Agency with the aim of producing balanced meals for astronauts.
From the same producer
The recipe
Polpettine di Fagioli cannellini
Preparation
Ingredienti: 200 g di fagioli cannellini, 2 patate lesse piccole, 50 g circa di mandorle polverizzate, 20 g di parmigiano grattugiato, 20 g di pane
grattugiato, 70 ml di olio extravergine d'oliva, 1 cucchiaino di concentrato di pomodoro, origano, pane e parmigiano grattugiati per l'impanatura q.b.
Lessate le patate e sciacquate bene i fagioli cannellini dal loro liquido di conservazione. Frullate i fagioli in una purea.Trasferite i fagioli frullati in un robot da cucina e azionate il mixer insieme alle mandorle, il pane e parmigiano grattugiati, l'origano, il concentrato di pomodoro e l'olio evo. Aggiungete in una terrina anche le patate schiacciate e amalgamate tutto l'impasto. Formate delle polpette di piccole/medie dimensioni o dei burger un po' schiacciati tipo cotolette, quindi passateli sull'impanatura a base di parmigiano e pangrattato. Distribuite le polpettine su una leccarda ricoperta da carta da forno e infornate a 180°/200° per circa 25 minuti. Girate le polpettine a metà cottura sul lato opposto
Lessate le patate e sciacquate bene i fagioli cannellini dal loro liquido di conservazione. Frullate i fagioli in una purea.Trasferite i fagioli frullati in un robot da cucina e azionate il mixer insieme alle mandorle, il pane e parmigiano grattugiati, l'origano, il concentrato di pomodoro e l'olio evo. Aggiungete in una terrina anche le patate schiacciate e amalgamate tutto l'impasto. Formate delle polpette di piccole/medie dimensioni o dei burger un po' schiacciati tipo cotolette, quindi passateli sull'impanatura a base di parmigiano e pangrattato. Distribuite le polpettine su una leccarda ricoperta da carta da forno e infornate a 180°/200° per circa 25 minuti. Girate le polpettine a metà cottura sul lato opposto
In the same recipe
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