🧀 Crispy Bitto DOP Nuggets on Fava Bean and Basil Cream – Refined and Irresistible Recipe
Crispy on the outside, soft and flavorful on the inside: the Bitto DOP nuggets are a creative and tasty appetizer or main dish, perfect for surprising guests with an explosion of taste 😍. The strong aroma of 12-month aged Bitto combines with the delicacy of chamomile, all served on a velvety fava bean, potato, and basil cream. A gourmet preparation, taken from the Ricettario Valtellina Casera - Bitto and signed by Chef Alessandro Bianucci, perfect for a special occasion or a gourmet dinner at home 🌿🍋
📝 Ingredients (for 4 people)
For the nuggets:
- 300 g of 12-month aged Bitto DOP
- 1 whole egg
- 1 sachet of chamomile flowers
- Yellow corn flour to taste
- Peanut oil (about 500 ml for frying)
For the cream:
- 600 g of fresh fava beans
- 1 medium potato (boiled with the skin)
- 30 g of fresh basil (in leaves)
- Zest of ¼ lemon (organic)
- 500 ml of water
- Extra virgin olive oil (EVO) to taste
- Salt to taste
👨🍳 Step-by-step preparation
1. Preparation of the nuggets:
- Grate the Bitto DOP into a bowl.
- Add the whole egg and the chamomile flowers (well sifted).
- Mix everything with a fork until you obtain a compact mixture.
- Shape into balls the size of cherry tomatoes, arrange them on a tray, and put in the fridge for 1 hour.
2. Preparation of the fava bean cream:
- Boil the potato with the skin, peel it, and set it aside.
- Blanch the fava beans in lightly salted water, drain (keeping aside 1 cup of cooking water), and remove the outer skin.
- In a blender: combine fava beans, potato, cooking water, 1 tablespoon of EVO oil, lemon zest, and half of the basil.
- Blend until you achieve a smooth and homogeneous cream.
3. Frying the nuggets:
- Take the nuggets from the fridge and coat them in yellow corn flour, without pressing them.
- Heat the peanut oil to 175°C in a large pan.
- Fry the nuggets, a few at a time, until lightly golden, stirring gently.
🍽 Presentation of the dish
- Reheat the fava bean cream over moderate heat.
- Pour a ladle of cream into each deep plate.
- Garnish with the remaining basil cut julienne and a few drops of EVO oil.
- Place 3 hot and crispy nuggets in the center. Serve immediately 😋
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
