Ingredients for 4 people
500 g of Cauliflower Linguine
200 g mixed dried pulses: borlotti beans, black-eyed peas, chickpeas, red lentils
1 onion
1 carrot
1 stick celery
1 bunch of aromatic herbs (sage, rosemary, bay leaves)
1 clove of garlic
30 g tomato pulp
50 g mixed grains: buckwheat, quinoa
Salt to taste
Extra virgin olive oil to taste
Chopped parsley to taste
A few grains of amaranth and corn
A few sprigs of rosemary and leaves of sage
Procedure
PREPARATION:
Leave the pulses to soak in plenty of cold water for at least 8 hours.
Drain and cook in a saucepan with half the onion, celery and carrot, and water or vegetable stock.
Dice the remaining vegetables, gently brown them in a saucepan with extra virgin olive oil, the clove of garlic and the bunch of aromatic herbs.
Add the tomato pulp and cook for a few minutes.
Once the pulses are cooked, drain them and keep the cooking water. Set aside two thirds of the pulses and blend the rest, adding the stock until you have a creamy mixture.
Mix this cream with the tomato and the whole pulses.
In the meantime, boil the cereals in water, drain them and add them to the soup; keep it warm.
Drain the Cauliflower Linguine after immersing it for around 30 seconds in salted boiling water, and add a little chopped parsley.
In a well-heated pan with a little oil, add the grains of amaranth and corn, cover with a lid and leave them to pop.
Pour the soup into warmed soup plates, add the linguine, and garnish with the popped grains, rosemary, sage, and a drizzle of good extra virgin olive oil.
TIPS:
A seasonal recipe ideal for the autumn, easy to digest, with a high level of nutrients and proteins. The choice of cereals used promises a meal that is completely gluten-free.
