200 grams Bontasana White Corn, Turmeric, and Sarawak Pepper Maccheroni
30 grams organic borlotti beans (soaked from the night before in water with one bay leaf and Kombu seaweed)
1 small shallot
1⁄2 chili pepper (optional)
15 grams extra virgin olive oil + more for serving
1 red Tropea onion (around 50 grams)
1 tsp apple cider vinegar
Salt to taste
Pepper to taste
Soak the beans in plenty of water with a bay leaf and a small piece of Kombu seaweed for at least 10-12 hours, for example, the night before if you are going to prepare the recipe for lunch. After this, rinse and drain them.
Cook the beans in a pot of unsalted water for about 40–45 minutes. (You can add some vegetables, such as bits of carrots and celery leftover from other preparations). Remove the bay leaf and seaweed (which you can use again) and add salt to the beans only after cooking.
When the beans are almost done cooking, start the other preparations.
Cook the White Corn, Turmeric, and Sarawak Pepper Maccheroni in plenty of unsalted water.
Separately, bring about two glasses of salted water to the boil with the apple cider vinegar and cook the sliced red onion in it. When it is translucent and tender it will be ready and you can transfer it on a sheet of oil-absorbing paper or similar and let it drain.
Slice the shallot and fry it in a pan with the oil and salt. Add the finely chopped chili pepper without the seeds, if you like.
Add the cooked borlotti beans and let them marinate while cooking for another 2 minutes. Complete with a pinch of freshly ground pepper.
Blend with an immersion blender until you get a smooth and homogeneous cream. If necessary, add a couple of tablespoons of the Maccheroni cooking water.
Serve the well-drained White Corn, Turmeric, and Sarawak Pepper Maccheroni and the red onion on a bed of beans cream. Decorate with sprigs of fennel and serve with a drizzle of raw extra virgin olive oil.
Recipe by Francesca Bettoni, Beauty Food Blog