Typical product of the Trasimeno area, revalued in modern cuisine, it has well-defined characteristics such as: the small black oily spot of the seed, the weight, the color and the taste. Sowing takes place in spring and harvesting takes place from August to September. The cultivation is carried out in full respect of the environment since it does not require particular fertilizations or pesticide and insecticide treatments.
The cook's advice: Due to its small size, it is sufficient to rinse and boil it in plenty of water for around 45 minutes. The ideal is to savor it plain, seasoned with good extra virgin olive oil, salt, pepper and perhaps a clove of garlic. You can prepare delicious courses: bruschetta, bean and truffle soups, stuffed ravioli, tagliolini with bean.
- Bean and Shrimp Soup -
Cook the bean, meanwhile blanch the prawns for 1 minute in boiling water and, after cleaning them, brown them in a pan with garlic and extra virgin olive oil. At this point, add the salt, the bean, the chopped parsley and finish cooking together.
Ingredients for 6-8 people
250 g. Trasimeno bean,
a few cloves of garlic,
300 g. red prawns,
200 g. cherry tomatoes, parsley,
oil and salt.
- Fusilli with Sea Flavored Beans -
Boil the Trasimeno bean in cold water for about 30/35 minutes (leaving it slightly al dente), in the meantime fry the finely chopped garlic and onion, add squid and cuttlefish in small pieces, salt and add the chilli pepper. Pour in the white wine and when it has evaporated add the bean with a little of its cooking water, lastly add the prawns. Drain the pasta and mix it with the cherry tomatoes. Season with salt and sprinkle with parsley.
Ingredients for 5 people
g. 500 fusilli,
g. 120 Trasimeno bean,
g. 300 sea fish (squid, prawns, cuttlefish),
- Trasimeno bean alla Contadina -
Wash and soak the Trasimeno bean for about 30 minutes. In the meantime, in a saucepan, preferably earthenware, fry the finely chopped onion and lard in a little olive oil. When the sautéed mixture is ready, incorporate the drained bean, add salt and pepper and allow to infuse. Continue cooking by adding lightly salted boiling water for about 40 minutes.
250 g. Trasimeno bean,
100 g. Colonnata lard (or sweet bacon),
salt, pepper as required,
about 1.5 liters of hot water.
The Bittarelli family has lived and worked on these lands since 1940, first as farmers and since 1970 as owners.
Thus the family-run Bittarelli farm was born, which extends over about 30 hectares and uses the biological method and land rotation for its productions, to obtain a healthy and quality harvest.
Since 2003 we have started the production of small national chickpeas, spelled, barley, grass peas and Trasimeno bean, an ancient legume that has found in these places the ideal climate and soil to become a unique and high quality product, protected by the Trasimeno bean Consortium.