{"id":3125,"date":"2022-02-16T08:48:14","date_gmt":"2022-02-16T06:48:14","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=3125"},"modified":"2022-02-16T08:48:15","modified_gmt":"2022-02-16T06:48:15","slug":"yellow-foot-mushrooms-with-beans","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/yellow-foot-mushrooms-with-beans\/","title":{"rendered":"Finferle saltate con fagioli cannellini"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\" id=\"these-magnificent-small-mushrooms-are-an-excellent-solution-for-pasta-risotti-and-also-legumes-and-vegetables\"><em>Questi magnifici funghi sono un'ottima soluzione per pasta, risotti ma anche per legumi e verdure<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"ingredients-for-4-servings-cost-about-5-pp\">ingredienti per 4 porzioni (costo circa 5 \u20ac ap)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>200 g di fagioli cannellini<\/li><li>1 cipolla media<\/li><li>1 spicchio d'aglio <\/li><li>400 g di finferle selvatiche<\/li><li>sale <\/li><li>prezzemolo<\/li><li>Olio d\u00b4 oliva EV<\/li><li>pepe nero macinato<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Considero i funghi selvatici il cibo ASSOLUTO sulla terra. Niente mi attira di pi\u00f9 delle trombette dei morti, dei porcini o delle finferle.  <\/p>\n\n\n\n<p>Le finferle (o finferli invernali) sono un fungo selvatico relativamente economico, costano circa 20-25 E al chilo. Qualcuno potrebbe immaginare che non siano cos\u00ec gustosi come quelli pi\u00f9 costosi.<\/p>\n\n\n\n<p>Ma non \u00e8 cosi. <\/p>\n\n\n\n<p>Le finferle non sono molto care perch\u00e9 necessitano di una pulizia profonda. Il loro gusto \u00e8 superbo. Ma poich\u00e9 sono minuscoli e crescono tra le erbe della foresta, di solito portano molta sporcizia e anche molti aghi di pino. <\/p>\n\n\n\n<p>Abbiamo gi\u00e0 imparato che bisogna selezionare con molta attenzione i fagioli e che devono essere \u201cfreschi\u201d, cio\u00e8 raccolti lo stesso anno. I fagioli vecchi sono troppo secchi e non possono essere cotti in modo uniforme, poich\u00e9 la loro vecchiaia e la loro situazione creano \"punti duri\". Se biologici, ancora meglio. Io uso i fagioli di Santa Pau biologici da Catalogna, ma anche dei buoni cannellini biologici sono un'ottima scelta.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4-1024x683.jpg\" alt=\"\" class=\"wp-image-6270\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Fesols-4.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Quindi, la sera prima, mettiamo  i fagioli a bagno in acqua minerale o filtrata. Questo procedimento riduce drasticamente i tempi di cottura per\u00f2 non \u00e8 necessario se i fagioli non sono troppo vecchi. <\/p>\n\n\n\n<p>Il giorno dopo mettiamo i fagioli in una pentola capiente piena di acqua fredda e portiamo a bollore. Dopo circa 5 minuti vedremo della schiuma sulla superficie dell'acqua. Con una schiumarola iniziamo a togliere la schiuma fino al momento in cui i fagioli smettono di produrre pi\u00f9. Questa schiuma \u00e8 quella che provoca i noti problemi gastrici. <\/p>\n\n\n\n<p>Togliamo i fagioli dall'acqua sporca e li puliamo sotto l'acqua corrente. Mettiamo i fagioli in una borsa speciale per la cottura di legumi. <\/p>\n\n\n\n<p>Riempiamo una pentola con acqua salata, fredda, filtrata o minerale e mettiamo dentro la borsa con i fagioli. Mettiamo sul fuoco e quando l'acqua inizia a bollire, riduciamo la fiamma al minimo e lasciamo sobbollire i fagioli finch\u00e9 sono teneri. Togliamo con cura i fagioli.   <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2-1024x683.jpg\" alt=\"\" class=\"wp-image-6273\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/01\/Coccio-legums-2.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Schiacciamo uno spicchio d'aglio con la buccia e lo mettiamo in una padella fredda, aggiungiamo abbondante olio d'oliva e portiamo a fuoco. Togliamo l'aglio quando \u00e8 dorato e aggiungiamo la cipolla tritata. Abbassiamo la fiamma, aggiungiamo un po' di sale e un po' d'acqua e facciamo soffriggere la cipolla per circa mezz'ora o pi\u00f9, fino a quando sar\u00e0 molto tenera.<\/p>\n\n\n\n<p>A proposito, sapete quando iniziamo i nostri soffritti con l'aglio e quando con la cipolla? Bene, se vogliamo che l'aglio sia pi\u00f9 intenso cominciamo con esso e poi aggiungiamo la cipolla. Quando invece vogliamo che l'aglio sia pi\u00f9 discreto iniziamo con la cipolla e di seguito aggiungiamo l'aglio.  <\/p>\n\n\n\n<p>Alla fine preriscaldiamo molto bene un wok, aggiungiamo poco olio e quando sara ben caldo, i funghi. Li facciamo saltare per 2 max 3 minuti. Li saliamo all'ultimo minuto.<\/p>\n\n\n\n<p>Aggiungiamo i fagioli, l'aglio e la cipolla, un po' di prezzemolo tritato, il pepe nero e serviamo.       <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13-1024x683.jpg\" alt=\"\" class=\"wp-image-3574\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Fesols-amb-camagrocs-13.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>These magnificent small mushrooms are an excellent solution for pasta, risotti and also legumes and vegetables ingredients for 4 servings (cost about 5 \u20ac pp)&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/yellow-foot-mushrooms-with-beans\/\">Continue reading<span class=\"screen-reader-text\">Finferle saltate con fagioli cannellini<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":3573,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[565],"tags":[1101,488,1110,914,497,553,653,1112,1111],"class_list":["post-3125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","tag-beans","tag-garlic","tag-mushrooms","tag-olive-oil","tag-parsley","tag-pepper","tag-salt","tag-winter-chanterelles","tag-yellow-foot","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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