Precious legumes: from the Spello Gnocchetto to pearl barley, find out how to add the well-being of legumes to your diet, without giving up some delicacies!

A varied diet is at the weight of a living cuisine, in taste and flavors, but above all it is what allows our body to keep itself in balance, finding the necessary nutrients in the multitude of food varieties that nature offers us. Specifically, vary the type of carbohydrates And proteins coming - for the most part - from legumes, cereals and seeds , allows you to exploit many properties at the same time!

Pearl barley: how to treat it? The barley arancini!

L'Pearl barley is the legume for all seasons! Packed with properties, it fits perfectly into comfortable recipes winter or delicious summer salads. The most common way to use it is creamed with cheeses and vegetables, for example in orzotto or as a complement to vegetable soups, but not only! It lends itself very well to replace rice, for example in arancini! In this case, just cook the barley in boiling salted water, mix it with the classic ingredients for arancini and bread it thoroughly. Fry in hot oil and serve, that's it!

You will be able to amaze everyone with a greedy and unexpected version of a classic of our kitchen!

Gnocchetto di Spello: the bean for velvety

Compact and resistant to cooking, it is a bean rich in properties. The appearance may recall a pea, also due to the pod that holds this legume. Rich in proteins and vitamins, it is perfect to add to a vegetable soup, giving a full texture, but with a delicate flavor. The gnocchetto from Spello, however, it is also excellent eaten alone, with delicate cooking - for example with steam - accompanied by other seasonal vegetables.

Spello chickpeas: traditional pasta and chickpeas

Umbrian chickpea, small but extremely tasty, is a legume you can't do without! Thanks to its slightly smaller size than the traditional chickpea, the chickpea from spello it is versatile in use, adapting to simpler recipes such as soups and soups, or enhancing traditional classics, such as pasta and chickpeas. The skin, not peeling off during cooking, keeps the properties of the legume intact, maintaining - overall - a solid texture, perfect for any type of cooking!

Lentil from Spello: the healthy and veg soup

Lentil that grows on the Sibillini mountains, is a variety that comes from the East and is therefore well suited to being combined with expenses and flavors that recall the Indian tradition. Try the Lentil from Spello fried with carrots, celery and onions, to which then add a spoonful of tomato paste, bay leaf and salt. Cook for half an hour over low heat, then add more sautéed perini tomatoes, checking the cooking of the soup. Add vegetable broth if needed and serve with toasted wholemeal bread! Dinner is served.