RECIPES - Cannellini beans and leeks veloute, seared langoustine and black truffle.

Cannellini has been always my favorite beans, I guess it comes from my father living in Tuscany since I was a kid, and this kind of beans, are used for a classic dish such as "fagioli all'uccelletto".

I still remember my step-grandmother cooking them, mainly in the winter I must say but you can also serve them cold and they are amazingly good.

My recipe has nothing to do with the Tuscan classic of course but it's a nice way to enjoy black truffle in a soup, suitable for pescatarian, it can be served cold too on a hot summer day.

Ingredients for serving 4 people:

12gr of black truffle

For the cannellini beans veloute

300gr of cannellini beans
100gr of leeks 
Extra virgin olive oil
Sage
Salt

Leave the cannellini beans to soak in water overnight.

In a large saucepan heat the oil, toss in the leeks finely chopped, the drained cannellini beans, few sage leaves, and let it cooked for few minutes.

Cover with warm water, season with salt and let it cook for about an hour, the cannellini beans have to be very soft.

If the veloute gets too dry add some more warm water.

Once ready, remove the sage and blend, pass it to a fine sieve and cook again for few minutes.

Keep it warm.

For the seared langoustine

12 fresh langoustine
Extra virgin olive oil
Salt
Black pepper

Clean the langoustine removing the head and the shell, make a cut to the back and remove the intestinal tract.

Roll them in extra virgin olive oil and season with salt and black pepper.

Sear both sides on a very hot pan. 

For the presentation (one portion)

Arugula microgreen

Pour a large ladle of veloute in a bowl, place on top 3 seared langoustine and  grate 3 grams of black truffle on top.

Decorate with Arugula microgreen.  

Wine pairing

Gelber Traminer "Natural" - Weingut Buchmayer