The idea of gradually reducing meat consumption does not particularly affect culinary traditions, which throughout their history have always found legumes to be a faithful and safe ally.
Ingredients for 4 portions
- Dry eye beans 200 g
- Barley 320 g
- Extra virgin olive oil (evo) 40 g
- Chives 20 g
- Hazelnuts 20 g
- Leeks 800 g
- Halls q.b.
- Black pepper q.b.
Preparation
Let the beans soak in cold water overnight.
Cook them in lightly salted water, drain and blend them in a blender, adding a little water if necessary, until pureed, then season with salt and pepper and set aside.
Cookbarley in plenty of boiling salted water, drain and season with finely choppedchives and 30 g extra virgin olive oil.
Wash the leeks and cut them into 0.5 cm rounds.
In a preheated frying pan, pour the remaining extra virgin olive oil and heat it.
Add the leeks and let them brown until golden on both sides.
Pour the cream of beans into a dish, add the barley and leeks.
Garnish with some chopped chives and hazelnuts.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.