Legume "Scottadito" with Bimby
The legume "scottadito" with Bimby are a delicious and easy vegetarian dish to make at home with the food processor. Discover doses and recipe!
Dietary Information
Servings:
- 1
To prepare the legume "scottadito" with Bimby® in the bowl, place the celery, carrot and onion, all cleaned and coarsely chopped 1; add the oil 2, close with the lid 3 and operate for 10 seconds at speed 4 to chop the vegetables. Then lift the lid, detach the chopped vegetables from the edge with the spatula, then close again with the lid and sauté at 120°, speed 1, for 5 minutes.
- 2
After the indicated time, add the chickpeas 4, the beans 5 and the whole eggs 6.
- 3
Continue with the breadcrumbs 7, the grated Parmesan 8 and the basil leaves 9. Grind black pepper inside to flavor.
- 4
Close the lid and operate at speed 2 for 1 minute and a half (the mixture should not blend completely, but compact). With the help of the spatula, help detach the mixture from the walls as it mixes 10. Operate the machine again at the same speed for another minute and a half. Add the lentils 11 and the coarsely chopped pistachios 12.
- 5
Close and operate the blades at speed 1 for 2 minutes 13. Once ready 14, pour the mixture into a baking dish 15.
- 6
Cover with plastic wrap 16 and let it rest for 15 minutes in the refrigerator. After resting, take the legume mixture. take a portion of about 100/120gr 17 and form triangles, insert the wooden stick and shape it so as to form a "cutlet" 18.
- 7
Place the "scottadito" on a baking sheet lined with parchment paper 19 and move on to breading: in a baking dish pour the panko, parsley 20, dehydrated garlic, sweet paprika, salt and pepper 21.
- 8
Mix 22 and bread the "scottadito" 23, making the mixture adhere well 24.
- 9
Place them on the same baking sheet, sprinkle them with a drizzle of oil 25 and cook at 230° for 13 minutes in a static oven, in the upper part, until golden brown 26. Now prepare the dressing for the salad: in the Bimby® bowl pour the oil 27.
- 10
Add the lemon juice 28, the mustard 29 and the honey 30, adjusting salt and pepper.
- 11
Close with the lid, operate Bimby® at speed 3.5 for 1 minute, until a homogeneous sauce is obtained 32. Peel the oranges by cutting the peel 33.
- 12
Exclude the white part and obtain the segments 34. In a bowl, pour the washed and dried spinach, add the orange segments 35 and season with the lemon emulsion 36.
- 13
Mix to flavor 37, then serve the salad and 38 and the hot legume "scottadito" 39 on the plates.
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