Another of my favourite dishes of the night, would be the crispy cannellini bean and parsley finger, a large crunchy chip served with truffle mayonnaise. Such a delightful indulgence and disbelief as the crispness reminded me of what I thought was a polenta chip but smoother in texture.
To finish off the night was a dessert of tortelli made with chickpea flour and chocolate mousse also made with chickpea with a sprinkling of icing sugar. The crisp shell of tortelli had a nice bite to it, just a little soggy at the bottom, but the concept was there to show off the versatility of legumes and their ability to take on different flavour profiles. Who knew that you could make chocolate mousse with the chickpeas. Maybe I won't tell the kids about the healthy version, when I attempt to have a go at making it.
Hearing from Danny Russo, "Legumes have always been a staple of my cooking both at home and in the various venues I've worked in over the years. I think they're such an underrated and delicious ingredient that can add so much flavour, texture and nutrients to any dish. Especially with the current inflation crisis hitting us in the fresh produce aisle it's good to remind people about the versatility of canned legumes."
Spokesperson for National Association of Canned Vegetables Industries (ANICAV), Giovanni De Angelis says, "Legumes are typically low in fat, contain no cholesterol and are extremely high in folate, magnesium, iron and potassium. They're such a delicious and unspoken superfood. Legumes from Europe are the best in the world and we want people to know just how delicious, nutritious and budget-friendly they are - which is why we've recruited the help of hatted chef Danny Russo to demonstrate," says De Angelis.
The humble canned legume aptly referred to as 'nature's pearls, healthy, versatile and inexpensive. It seems to be the time to embrace the humble (and varied) canned legumes to ensure you're hitting your health food quota.
What's your go to dish with legumes, let me know.