TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

Recipes for Legume Dishes in Europe

Work Package: 1

Deliverable: 1.8 (D8)

Lead Author and Institution: Claudia Nathansohn - Slow Food, Germany

Date Submitted: December, 21st 2020

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

Deliverable Description & Contributors

• Due date: December 31th 2020 • Actual submission date: December 21st 2020 • Project start date: 1st April 2017 • Duration: 48 months • Work package: Knowledge Exchange and Communication (WP1) • Work package leader: Carolin Callenius (UHOH) • Deliverable Title: Recipes for Legume Dishes in Europe • Nature of deliverable: Report • Dissemination level: Public

• Deliverable description: Publication and dissemination of a set of legume-centred recipes, entitled ‘TRUE Foodprint: legume recipes to encourage sustainable food systems’. This will be developed based on common and region-specific underutilised, rare and endangered legumes. Data associated with each dish will capture cultural and historical aspects. Slow Food Germany e.V. will lead dissemination activities regarding the book at key European events such as: the ‘Biofach’ fair (Nürnberg, Germany); the ‘Slow Food Exhibition’ (Stuttgart, Germany); and the Terra Madre/Salone del Gusto (2018) (Turin, Italy) to officially launch dissemination of the recipe book. EUREST will also distribute the recipe books in their service units across Europe.

• Co-authors ▪ Elisabete Pinto (UCP) ▪ Michael Williams (TCD) ▪ Caroline Callenius, Henrik Mass (UHOH) ▪ Fanny Tran, Pietro Iannetta (JHI)

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

Contents

Deliverable Description & Contributors ...... 2 Contents ...... 3 1. Background to the TRUE project ...... 4 1.1 TRUE Project Executive Summary (abbreviated) ...... 4 1.2 Project Partners - Table ...... 5 1.3 Purpose of the Deliverable ...... 6 2. Development of the Recipe Book ...... 6 2.1 Collection of recipes and historical information ...... 6 2.2 Nutritional values and ecological footprint ...... 8 3. Recipe Book and Dissemination ...... 8 4. Challenges ...... 10 4.1 Collection of recipes ...... 10 4.2 Calculation of nutritional values and ecological footprints ...... 11 4.3 Dissemination of the recipes ...... 11 5. References ...... 11 Acknowledgement ...... 12 Disclaimer ...... 12 Copyright ...... 12 Citation ...... 12 Appendix 1 : Recipe Form sent to Contributors ...... 13 Appendix 2 : Request of Contribution Letter ...... 18

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

1. Background to the TRUE project

1.1 TRUE Project Executive Summary (abbreviated) TRUE’s perspective is that the scientific knowledge, capacities, and societal desire for legume supported systems exist, but that practical co-innovation to realise transition paths have yet to be achieved. TRUE presents 9 Work Packages (WPs) supported by a Intercontinental Scientific Advisory Board. Collectively, these elements present a strategic and gender balanced work-plan through which the role of legumes in determining ‘three pillars of sustainability’ – ‘environment’, ‘economics’ and ‘society’ - may be best resolved.

TRUE realises a genuine multi-actor approach, the basis for which are three Regional Clusters managed by WP1 (‘Knowledge Exchange and Communication’, University of Hohenheim, Germany), that span the main pedo-climatic regions of Europe, designated here as: Continental, Mediterranean and Atlantic, and facilitate the alignment of stakeholders’ knowledge across a suite of 24 Case Studies. The Case Studies are managed by partners within WPs 2-4 comprising ‘Case Studies’ (incorporating the project database and Data Management Plan), ‘Nutrition and Product Development’, and ‘Markets and Consumers’. These are led by the Agricultural University of Athens (Greece), Universidade Catolica Portuguesa (Portugal) and the Institute for Food Studies & Agro Industrial Development (Denmark), respectively. This combination of reflective dialogue (WP1), and novel legume-based approaches (WP2-4) will supply hitherto unparalleled datasets for the ‘sustainability WPs’, WPs 5-7 for ‘Environment’, ‘Economics’ and ‘Policy and Governance’. These are led by greenhouse gas specialists at Trinity College Dublin (Ireland; in close partnership with Life Cycle Analysis specialists at Bangor University, UK), Scotland’s Rural College (in close partnership with University of Hohenheim), and the Environmental and Social Science Research Group (Hungary), in association with Coventry University, UK), respectively. These Pillar WPs use progressive statistical, mathematical and policy modelling approaches to characterise current legume supported systems and identify those management strategies which may achieve sustainable states. A key feature is that TRUE will identify key Sustainable Development Indicators (SDIs) for legume-supported systems, and thresholds (or goals) to which each SDI should aim. Data from the foundation WPs (1-4), to and between the Pillar WPs (5-7), will be resolved by WP8, ‘Transition Design’, using machine-learning approaches (e.g. Knowledge Discovery in Databases), allied with DEX (Decision Expert) methodology to enable the mapping of existing knowledge and experiences. Co-ordination is managed by a team of highly experienced senior staff and project managers based in The Agroecology Group, a Sub-group of Ecological Sciences within The James Hutton Institute.

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

1.2 Project Partners - Table

Organisation No Participant organisation name (and acronym) Country Type 1 (C*) The James Hutton Institute (JHI) UK RTO 2 Coventry University (CU) UK University 3 Stockbridge Technology Centre (STC) UK SME 4 Scotland’s Rural College (SRUC) UK HEI 5 Kenya Forestry Research Institute (KEFRI) Kenya RTO 6 Universidade Catolica Portuguesa (UCP) Portugal University 7 Universitaet Hohenheim (UHOH) Germany University 8 Agricultural University of Athens (AUA) Greece University 9 IFAU APS (IFAU) Denmark SME 11 Bangor University (BU) UK University 12 Trinity College Dublin (TCD) Ireland University 13 Processors and Growers Research Organisation (PGRO) UK SME 14 Institut Jozef Stefan (JSI) Slovenia HEI Commercial 15 IGV Institut Fur Getreideverarbeitung Gmbh (IGV) Germany SME 16 ESSRG Kft (ESSRG) Hungary SME 17 Agri Kulti Kft (AK) Hungary SME 18 Alfred-Wegener-Institut (AWI) Germany RTO Social 19 Slow Food Deutschland e.V. (SF) Germany Enterprise 20 Arbikie Distilling Ltd (ADL) UK SME 21 Agriculture And Food Development Authority (TEAG) Ireland RTO 22 Sociedade Agrícola do Freixo do Meio, Lda (FDM) Portugal SME Commercial 23 Eurest -Sociedade Europeia De Restaurantes Lda (EUR) Portugal Enterprise 24 Solintagro SL (SOL) Spain SME Development 25 Regionalna Razvojna Agencija Medimurje (PIRED) Croatia Agency *Coordinating institution

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

1.3 Purpose of the Deliverable This recipe book aims to present the positive properties of pulses and to highlight their valuable contribution to an improved food system. By modifying our daily diets to increase our consumption of pulses, we can help to bring about long-term changes for more environmentally friendly agriculture. Key to this transition is the consumers and the daily decisions they make whilst cooking or eating. The book showcases examples of recipes featuring pulses and encourages cookers to be creative with them. It also demonstrates the local legume traditions that have prevailed in Europe for many centuries and the cultural roots that are connected to them. Finally, the nutritional values and ecological footprint data of each recipe underpin the benefits of legumes for both health and the environment. This book is available digitally to reach a wide audience. It will also be distributed through the Slow Food networks and Slow Food Germany will distribute printed copies at various events and workshops to further promote the benefits of legumes.

2. Development of the Recipe Book

The recipe book was collated following a series of steps. 1. collection of the recipes including historical information. 2. calculation of the nutritional value per portion. 3. calculation of the ecological footprint per portion.

2.1 Collection of recipes and historical information

First a template (Appendix 1) was created to gather information on the following aspects, including: • recipes, e.g. name, legume(s) used, significance of the legume in the geographical region; • image of the dish or people enjoying the dish; and, • historical or cultural backgrounds of the recipe.

The template was prepared in collaboration with UCP and TCD to ensure that the data necessary for the calculations for nutritional value and ecological footprint of each recipe were also collected during this exercise. The template was made available in a PDF format and also as a digital survey initially in German and English, and subsequently in Italian. Special attention was given to data protection to ensure that the copyright of the recipe belonged to the submitting person and that the submission granted Slow Food Deutschland e.V. the right of use it. It was also important to observe European Data Protection law, as we operate across national borders. To that effect, a detailed data protection declaration was integrated into the recipe template (Appendix 1), which had to be signed by each contributor to the book. Submitted recipes without a signed data protection declaration were not used. In the digital version of the book, the recipe provider first had to confirm they had read the privacy policy before being directed to the recipe template. Each recipe provider received a confirmation of entry from SF to ensure that a valid email address was provided.

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

The template was circulated across the European Slow Food networks1, especially focusing on Italy, Georgia, countries in the Balkans and throughout the TRUE network. A cover letter describing the project and the aim of the book was sent out with the template to provide the opportunity for recipients to forward our request to additional recipe providers and their networks (Appendix 2).

A postcard was also created, which was distributed at various workshops events to collect additional recipes (Figure 1).

Figure 1 Postcard handed out at workshop events to participants to collect recipes

Through this process, approximately 80 modern and traditional recipes from 14 countries showcasing many different and old legume varieties were received, of which 20 were selected for inclusion in the e-book. The recipes selected:

• contained detailed lists of ingredients; • their preparation was well explained; • contained copyright material;

1 Slow Food networks refer here to European Slow Food Local Groups, contact persons for the Slow Food project "Ark of Taste", "Chef Alliance" and "Slow Beans".

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

• used rare varieties of beans; and, • provided insights into the historical and/or cultural context.

The recipes were then translated and edited from English or Italian into German. One of the important features of the book is to provide consumers with valuable information and tips on legumes in addition to the recipes. Thus, as well as including introductory words, presentation of the project and networks, the book also contains cooking and kitchen tips and background information on the legumes used. Quotes from the authors for most recipes are also included to reflect their uniqueness and most importantly their cultural context. 2.2 Nutritional values and ecological footprint All selected recipes provided accurate descriptions of ingredients, with exact quantity specified. This included the degree of milling of the flour or the type of vegetable oil or salt used. In addition, exact soaking and cooking times were provided as well as the variety of the legumes. When a rare variety was used, information of similar variety was provided to allow nutritional values to be calculated for the entire recipe. With this information, the nutritional value of each recipe was calculated using the Food Processor software by UCP.

Nutritional valorisation of the recipes

Based on the ingredients provided for each recipe and the number of indicative portions specified, the amount of each ingredient per portion was calculated. The nutritional value of each portion was then calculated using the Food Processor software, SQL version. This American software include several food composition databases and food items from all over the world. Food items were chosen based on the description presented in the recipe. For local products, especially pulses, nutritional composition was sourced from other databases and added to the Food Processor. The nutrients analysed were energy, protein, carbohydrates, total fibre, added sugar, total fat, saturated fat, vitamin A, vitamin B12, vitamin C, vitamin E, calcium, iron, potassium, magnesium, zinc, and sodium.

Carbon Footprint

The Carbon footprints for each recipe represent the sum of the greenhouse gas (GHG) emissions associated with the production of each individual ingredient, and the cooking time required for the final recipe. GHG emissions for each ingredient are based on farmgate data provided in Williams et al., (2020). For ingredients not included in this list, the mean GHG emission for the representative food group was used as a proxy. GHG emissions associated with cooking assume the use of an electric oven or hob and are based on kilowatt-hours (kWh), assuming a carbon cost of 0.65 kg CO2e per kilowatt-hour for Europe as a whole (2.4 kWh per hour cooking for a typical oven, and 1.5 kWh per hour cooking for a typical hob).

3. Recipe Book and Dissemination

All the information collected was compiled, following extensive editing, in the final recipe e-book entitled “LEGUMES EUROPE’S CULINARY TREASURES Traditional and modern recipes for a future-oriented diet” (Figure 2).

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

Figure 2. Cover page of the “Make legumes great again - reviving a traditional food culture” recipe book.

A full copy of this recipe book is available at the end of this document. The e-book is now also available in English and German and can be downloaded from the TRUE website here. This e-book will further be promoted and disseminated at various events on pulses and articles/reports on the Slow Food website and in the Slow Food magazine. It will also be distributed through the Slow Food networks and Slow Food Germany will distribute printed copies at various events and workshops to

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

further promote the benefits of legumes. However, due to the outbreak of Covid-19 worldwide, face- to-face events have either been halted or reduced to a minimum. Efforts are currently underway to convert some of these events into an online format, where the e-book will be also be promoted.

4. Challenges

The preparation of this recipe e-book has been challenging as outlined in the sub-sections below.

4.1 Collection of recipes

• Data protection The General Data Protection Regulation (GDPR) and the Data Protection Act 2018 came into force on May 25th 2018 to protect the personal information of individuals and give them greater protection and rights. These new extended regulations also covered personal data when collecting recipes, which resulted in the roll-out of the templates to be delayed to allow clarification on the specific requirements to consider to be clearly identified and integrated into the process and the templates used (i.e. template, digital survey).

• Collection of the recipes Most of the Slow Food's work worldwide is undertaken by committed volunteers and accessing the contact details of the relevant persons within the different networks (i.e. Local Chapters, Chef Alliance, Ark of Taste, Slow Beans) proved extremely difficult. In addition, the initial requests for recipes was poorly answered, especially from Italy, where no response was received despite the cultural diversity of pulses that exists there. At this stage, the recipe template was translated into Italian and sent again to the Italian networks, which proved a great success. Although this ultimately led to additional and unexpected work in communicating and translating the recipes.

Another major challenge encountered was the incomplete nature of most of the recipes received such as the lack of precise information on the ingredients used, on the preparation instructions, or on the historical information. Pictures and accompanying copyright were also often missing, which required a lot of efforts and back and forth communications with the authors to obtain the missing information for incorporation into the final recipe e-book.

Finally, since most of the recipes featured standard legumes, a conscious effort was made to gather recipes, which include rare pulses by contacting people, who support pulses from the Ark of Taste.

• Editing of the recipes For recipes that did not contain detailed information such as the exact quantity of ingredients, the gram information was supplemented with the help of official auxiliary tables, which contain weight information on e.g. 1 tablespoon of oil, 1 medium-sized carrot or 1 bunch of parsley.

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

4.2 Calculation of nutritional values and ecological footprints The challenges encountered in sending out the templates and collecting suitable and complete recipes, delayed the calculations of the nutritional values of the recipes by UCP. This was further delayed by the outbreak of the Covid-19 pandemic around the world and the social distancing measures imposed by national government across Europe. This also impacted on the subsequent calculations of the ecological footprint of the recipes by TCD.

4.3 Dissemination of the recipes The outbreak of Covid-19 led to travel restrictions being imposed across Europe and the need for social distancing. Several planned face-to-face events were cancelled or move online. This has severely restricted Slow Food’s and Eurest’s abilities to disseminate the e-book through targeted events and their respective network. Despite these challenges, following the publication of the German and English versions of the book, these will be disseminated via the digital channels of the Slow Food network and to hand out printed copies to selected target groups with a relevant scope of activity.

5. References

Williams, M., Suttle, M., Saget, S., Sheeran, S., Cotter, M., O’Leary, K., Bienkowski, D., Iannetta, P., Styles, D. (2020) The Environmental Assessment of Diets. Deliverable (D) 5.5 (D33) for the EU-H2020 project, ‘TRansition paths to sUstainable legume-based systems in Europe’ (TRUE), funded under Grant Agreement Number 727973. DOI: 10.5281/zenodo.3732026.

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

Acknowledgement The TRUE-Project is Coordinated by the James Hutton Institute (JHI) (Scotland UK). JHI is supported by the Rural and Environmental Science and Analytical Services (RESAS), a Division of the Scottish Government.

Disclaimer The information presented here has been thoroughly researched and is believed to be accurate and correct. However, the authors cannot be held legally responsible for any errors. There are no warranties, expressed or implied, made with respect to the information provided. The authors will not be liable for any direct, indirect, special, incidental, or consequential damages arising out of the use or inability to use the content of this publication.

Copyright © All rights reserved. Reproduction and dissemination of material presented here for research, educational or other non-commercial purposes are authorised without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material for sale or other commercial purposes is prohibited.

Citation Please cite this report as follows:

Nathansohn, C., Pinto, E., Williams, M., Tran, F., Maaβ, H., Callenius, C., Iannetta, P.P.M. (2020). Recipes for Legume Dishes in Europe (D1.8) for the EU-H2020 funded project, ‘TRansition paths to sUstainable legume-based systems in Europe’ (TRUE), under Grant Agreement Number 727973. DOI: 10.5281/zenodo.4382335. Available online at: www.true-project.eu.

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TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

Appendix 1 : Recipe Form sent to Contributors

www.true-project.eu The TRUE-Project has received funding from the European Union’s Horizon 2020 Page 13 Research & Innovation Action under Grant Agreement Number 727973.

TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

www.true-project.eu The TRUE-Project has received funding from the European Union’s Horizon 2020 Page 14 Research & Innovation Action under Grant Agreement Number 727973.

TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

www.true-project.eu The TRUE-Project has received funding from the European Union’s Horizon 2020 Page 15 Research & Innovation Action under Grant Agreement Number 727973.

TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

www.true-project.eu The TRUE-Project has received funding from the European Union’s Horizon 2020 Page 16 Research & Innovation Action under Grant Agreement Number 727973.

TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

www.true-project.eu The TRUE-Project has received funding from the European Union’s Horizon 2020 Page 17 Research & Innovation Action under Grant Agreement Number 727973.

TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

www.true-project.eu The TRUE-Project has received funding from the European Union’s Horizon 2020 Page 18 Research & Innovation Action under Grant Agreement Number 727973.

TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

Appendix 2 : Request of Contribution Letter

www.true-project.eu The TRUE-Project has received funding from the European Union’s Horizon 2020 Page 19 Research & Innovation Action under Grant Agreement Number 727973.

TRUE Deliverable (D) 1.8 (D8)

Recipes for Legume Dishes in Europe

www.true-project.eu The TRUE-Project has received funding from the European Union’s Horizon 2020 Page 20 Research & Innovation Action under Grant Agreement Number 727973.

LEGUMES EUROPE’S CULINARY TREASURES Traditional and modern recipes for a future-oriented diet “Transition paths to sustainable legume-based systems in Europe” (TRUE) received funding from the European Union through the Horizon 2020 research and innovation program in accordance with grant agreement No. 727973. www.true-project.eu PREFACE – PAGE 3

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V. V. the fascination of legumes pleases us all the more at Slow Food. Slow at us all the more pleases of legumes the fascination like to warmly thank all of the organizations that have realized the realized have that thank all of the organizations warmly to like – internationally! TRUE project e. Deutschland Food Slow edge, modern creations and personal stories. and personal modern creations edge, the popularity of our will determine sensory experience First-hand crisis and a growing with the climate And faced plant wonders. little of the part an important become they could human population, need. policy now solutions we and trying browsing We would enjoy We hope you out these recipes. planet. For legumes to fully realize their potential, we need to revive need to we their potential, fully realize to legumes For planet. and the uses in agriculture of their our knowledge and refresh ecologi regional, for frameworks expanding This will mean kitchen. This collection legumes. demand for chains and boosting value cal of dishes It is a potpourri this goal. toward is a contribution of recipes the all over people from by cuisine, contributed European from culinary knowl forgotten almost across will come You continent. ing pioneers are legumes and versatility, their properties Thanks to will nourish people in a balanced, that of a menu of the future providing to also key They are way. and varied resource-conscious we quantities of animal products the large to alternative a tasty also and therefore the planet for This is good consume. currently of the depends on the health well-being our us, because for good global food security. food global lentils, lupins, peas, beans, of 18,000 varieties are Worldwide, there with bored is no risk of ever getting so there and the like, chickpeas these tiny powerhouses however, decades, few them. In the last fast- and our increasingly kitchens in western seat a back taken have rediscover now are over everyday people the world That lives. paced If we were to name the culinary wonders of the world, the key the culinary name the key to of the world, wonders were If we among them. be undoubtedly would our recipes of ingredients of protein source an important been have legumes centuries, For people, but also only feed They the world. not people around for by improving soils enrich our even Legumes and bees. butterflies of the land capacity storage and water permeability the stability, help us meet thus can small plants These grown. on which they are and supporting change climate needs of counteracting the urgent PREFACE reader, Dear CONTENTS – PAGE 4 CONTENTS CONTENTS – PAGE 5 6 7 8 3 34 36 38 40 42 44 46 48 50 52 54 56 58 10 12 14 16 18 20 22 24 26 28 30 32 4 7 29

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nicecream Bean with sour cream sorbet sugar Kesselheim snack Carlin pea Nutritional values Imprint 59 traditions and Stories D e s s e r ts meringue tartelettes Lemon tart bean Butter beans and borlotti Pasta peppers, Dried red walnuts and beans with white stuffed Bohnen Updrögt beans) (baked gravče Tavče cream soup with legume pea Grass soup with dried apricots Lentil highlights Legume courses Main Cocido madrileño and pasta) e tria (chickpeas Ciceri Broad bean jelly bean Broad cream bean Arsoli Velvety spread bean Broad – hello peas! avocado Farewell soup and tarragon Pea beet salad with red Lentil onions) with caramelized peas (grass Married fava wonders about our botanical facts Interesting tips kitchen Cooking and Colorful variety Starters Introduction 3 Preface About us Our networks INTRODUCTION – PAGE 6 systems in Europe TRansition paths to sUstainable legume-based heritagesoils. Ourculinary andbiodiversity are closelylinked. and traditions from develop local speciesandvarieties, climates and biological, butalsocultural: specificagricultural practices, cuisines a top priorityfor Slow Food from theoutset. Diversity isnot only is thebeating heart diversity oftheassociation. has been Preserving young peopleandadults. Thelarge group ofvolunteers at the base ness. Educational projects, campaigns andevents address children, mendations for action for decision-makers ingovernment andbusi through thejungleof“nutritionalinformation”, recom anddevelops The association informs andeducates consumers, guidingthem since 2011. been recognized asadriver for change by theGermangovernment nutrition discourse inGermany for almost three decades andhas production. Slow Food Deutschland (SFD)hashelpedshapethe ly andecologically responsible agriculture, fishing andartisanalfood needed for abetter, fairer world for are all.They committed to so and have thecourage andperseverance to supportthechanges fairly produced food. combine They pleasure withresponsibility more than170countries whoare committed to good, clean and Slow Food isaninternational movement ofmillionspeoplefrom Slow Food Deutschland e.V. ABOUT US for action for cultivating, processing andconsuming legumes. partners are exploring innovative solutionsandrecommendations value, ecological footprint, tradition. history Other andculinary Each recipe isaccompanied by detailed information onits nutritional has collected andcompiled recipes from various European regions. both traditional andreinterpreted recipes. Slow Food Deutschland It intends to entice consumers withthewiderange oflegumes –in of legumes inEurope andto once again popularize oldvarieties. The aimoftheproject isto expand thecultivation andconsumption in Europe. project TRUE: TRansition paths to sUstainable legume-based systems tific community andpractitioners from eleven countries intheEU Slow Food Deutschland isoneof24project partners from thescien cial -

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INTRODUCTION – PAGE 7

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- ALLIANCE CHEFS’ of network worldwide is a growing Alliance Chefs’ Food The Slow responsibility show producers, their know The members chefs. creation and value and social agriculture ecological regional, for willing They are with respect. is treated livestock that and ensure they are Together, products. and good work good for fairly pay to and gastro diversity of biocultural the protection to committed variety a also means of chefs variety A knowledge. nomic and craft they in common, all have What styles. and cooking of backgrounds about people, stories dishes which tell they create is that however, of their origin. A culinaryanimals and the landscape like network supply food of regional the vitality ensures Alliance the Chefs’ system. of the food the transformation to chains and contributes food trade, retail, the restaurant and food service industry, and the service industry, and food the restaurant retail, trade, food as consumers conscious with together community join scientific and livestock crops products, preserve endangered to a network landscapes. our cultural they protect And in this way, breeds. Biodiversity. for Foundation Food of the Slow projects are Both BEANS SLOW who cultivate producers legume of Italian is a network Beans Slow event, they Beans their annual Slow At varieties. forgotten almost and nutri gastronomic of flavors, the variety consumers to convey their relevance the same time explain and at of legumes tional value conservation. soils and resource healthy sovereignty, food for OUR NETWORKS OUR PRESIDIA AND TASTE ARK OF regionally stop to worldwide active is project Taste The Ark of and traditional plants cultivated breeds, livestock foods, significant of“out or unprofitable considered which are of preparation, methods The Ark being forgotten. from system, food in the industrial fashion” awareness raises save”, to want you what “Eat motto with its of Taste, is if something them, because thus protects and passengers of its and is therefore be sold be in demand, cannot will not it eaten, not produced. no longer the agriculture, – people from shelter for – Italian In a Presidium INTRODUCTION – PAGE 8 BOTANICAL WONDERS INTERESTING FACTS ABOUTOUR peas, lentilsandbarley.” hundred peopleifitiscultivated withmillet, iscapableon it, ofsustaining andfeeding a rectly through themeatofanimalsfattened – i. “The samestretch ofland,whichasameadow e. ascattle fodder –feeds ten peopleindi

Alexander von Humboldt - INTRODUCTION – PAGE 9

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agriculture of the future. of agriculture any time of year. at and widely available inexpensive are Legumes security and food in ensuring worldwide They role play a major limits. planetary respects system our food ensuring that From the New World’s frijoles charros to North Africa’s breakfast breakfast North Africa’s to frijoles charros the New World’s From of the Indian sub ful medames and the myriad dal recipes staple of numerous as a foundation borders transcend legumes continent, cuisines. world and nutrients mobilize legumes the air, from fixing nitrogen By the sustainable making them indispensable for soil quality, enhance the natural appeal of legumes comes through every through time. comes of legumes appeal the natural elaborate require They themselves. don’t virtually cook Legumes and during soaking be left unattended and can work preparation and best. simplest the often are Time-honored recipes cooking. of source an excellent are Legumes … people and the planet! And thanks elements. and trace vitamins minerals, fiber, protein, a sustainable are legumes footprint, ecological their modest to choice. and ethical desserts, and delicate sandwich spreads vegan to stews rustic From choose from, to is the limit. With 18,000 varieties imagination your diversity. of biocultural a cornerstone are legumes Naturally rich and filling, legumes are the ultimate comfort food. comfort the ultimate are rich and filling, legumes Naturally – or innovative is savory recipe traditional your or sweet, Whether ulticultural! ood … for nusually nusually ffortless! oc ial! nvironmentally nvironmentally uscious! E fr iend ly! S U vers a tile! M G L E ... and other reasons why we are enthusiastic about pulses, pulses, about enthusiastic are: are we why They reasons other parlance. ... and botanical in “legumes” or INTRODUCTION – PAGE 10 But once they are soft, everythingis straightforward. goes very quickly. Pulses The are most the important very definition ingredientCOOKING is of “slow time! food”. Their AND KITCHEN preparation TIPS Tips and tricks for preparing legumes 3. 2. 1. • • Legumes practically cook themselves • • • timeSoaking • • Inspect the legumes closely. legumes maybethebetter choice. cook themuntilcompletely soft!If you are inahurry, hulled utes for lentilsto 120 The cooking timevaries greatly, ranging from about30 cooking liquid. Depending onthetype,use2.5to 3.5 Use fresh water for furtherprocessing and cooking. bloating effect. Soaking breaks down antinutrients andreduces legumes’ water ifitbecomes cloudyorfoam forms. Soak legumes overnight –for at least 12 mold orfungus. Discard legumes withdarkspots, maybeaffected asthey by You mayoccasionally discover smallstones orother grains. minutes for chickpeas. Besure to times thevolume of hours. Change the

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INTRODUCTION – PAGE 11

Dried legumes can be stored in a cool, dry dark place for dry for in a cool, dark place be stored can Dried legumes a year. over within six months. should be consumed Hulled legumes Any gut that has not been exposed to legumes often or in often legumes to been exposed has not Any gut that the fiber-rich used to get quantities will need time to large Regular be consistent! thing is to marvels. The important will not and soon you well-being increases consumption a for good are do without them. Hulled legumes to want the skin. than digest to is easier as the core start, In connection with cereals, potatoes or dairy products, the or dairy products, potatoes with cereals, In connection plant valuable of legumes’ more utilize human body can thousands of years: for This has been known proteins. or in Mexico and corn – such as beans classic combinations the world. around be found – can in Italy and beans pasta If spices such as caraway, fennel, aniseed, marjoram, thyme, aniseed, marjoram, fennel, such as caraway, If spices they cooking, during legumes added to are or basil oregano side A great to their digestibility. significantly contribute faster. soften the legumes is that effect Always good to have in the pantry the in have to good Always • • Integrate legumes into your diet gradually diet your into legumes Integrate • Nutrient bonus through clever combinations clever through bonus Nutrient • Herbs and spices are an ideal accompaniment ideal an are spices and Herbs • 7. 5. 6. 4. member from Überlingen on Lake Constance! Überlingen on Lake member from Many thanks for the suggestions to Hubert Hohler, Chefs’ Alliance Chefs’ Alliance Hubert Hohler, the suggestions to Many thanks for INTRODUCTION – PAGE 12 The legume as an ingredient COLORFUL VARIETY mention inexpensive!) recipes can befound allover theworld!” an important staple food –local legumesandwonderful traditional (notto can bestored well very (dried!)and are therefore available allyear round as effects, andthey are alsogreat for oursoils.Andlet’s not forget thatlegumes are fullofvegetable proteins andminerals, they are fillingwithoutanyside “I love to cook withlegumesbecause they are truesuperfoods! First ofall,they There isnever ashortage oflegumedisheson kitchen make legumesourfavorite ingredient. colors andscents andtheirversatility inthe “Legumes are biodiversity parexcellence. The the menuofourrestaurant.” Inés Lauber, “Farewell avocado –hellopeas!”, Germany are unbelievably versatile anddelicious.” So willpeas.Andlentils,ofcourse. Besides,they “Beans willmake you slim,beautifulandsmart. with ourroots, wherever we are intheworld.” their own children. That’s how we stay intouch red peppers stuffed withbeansand walnuts for too, andIhopethatoneday, they'll prepare dried feel connected withmyfamily. Mykidslike them roots –mymomandgrandma. They make me same time.They are alinkto mychildhood, dishes thatare seasonalanddeliciousatthe “Legumes helpyou prepare simple,everyday with white beans andwalnuts”, Bulgaria Cecilia Antoni, “Beannicecream”, Germany Mariana Assenova, “Dried red peppers, stuffed Giulia Tramis, “Ciceri etria”, Italy » page 36 » page 32 » page 20 » page 52

STARTERS – PAGE 13 STARTERS STARTERS – PAGE 14 From Serbiaby MirjanaOstojic A traditional winter dishBROAD from southeastern BEAN JELLY Serbia Typically, sauerkraut on the side. isserved calendar. which falls onDecember 19intheOrthodox Eve, andfor Nicholas, lunch onthefeast ofSt. ontwoserved occasions: for dinner onChristmas 40-day fast before Christmas.Thisdishismainly eastern Serbia,whichisprepared duringthe Bean jellyisatraditional winter dishinsouth Cultural insight - STARTERS – PAGE 15 hours. hours. hours. Do not turn off the heat until the beans stick until the beans turn off the heat not Do hours. cm) baking sheet and cover the surface with paprika with paprika the surface and cover sheet cm) baking cm cubes. simmer for 2 simmer for and season until smooth the beans spoon. Stir a wooden to with salt. and add it heat low over garlic in oil finely chopped brown Now puree. the bean to shallow everything dish or in a large, Place in a casserole (2–3 powder. of the beans During this time, the starch one day. for Refrigerate serving, Before cut the jelly into gel. to the puree will cause 2 Soak the broad beans for 12 for beans the broad Soak place Immediately and hull the beans. water the soaking Drain water. in cold the hulled beans the beans and cover pot put them in a large the beans, Wash water. with cold and let the heat then reduce medium heat, a boil over Bring to 1. 2. 5. 3. 6. 4. Pr ep ara tion vegan 6 servings gluten-free Slow Food Serbia Food Slow

e 2 sunflower oil sunflower paprika powder garlic cloves garlic dried broad beans dried broad salt g 1 day ml

3–4 (Vicia faba) broad bean bean broad 2,55 kgCO 1 tsp 1 tsp

minutes 180 minutes + 100 100

In g r e d ie n ts STARTERS – PAGE 16 Garnish To taste ts n ie d e r g In From Italy by GabriellaCinelli A modern homage to the traditionalVELVETY combination ARSOLI of BEAN beans CREAM and bread 50 300 500 10 g 1 ml 2 ½ ½ ½ g g 1 1 2 2 1 1 4 l salt, pepper salt, olive oil other sourdough bread) rasan wheat bread (or white beans) cabbage leaves vegetable broth with splash ofextra virgin sprig ofrosemary cubed, toasted Kho sprigs ofthyme bay leaves fennel bulb coriander chopped sprig ofrosemary cabbage leaves golden onion stalkscelery leek Arsoli beans (orother extra virgin olive oil - re r tion ara ep Pr 4. 6. 3. 5. 7. 2. 1. Add thebeans to cold water and bringthemto aboilfor 25 Traditionally, Arsoli beans are cooked twice. rosemary, sage orfennel duringcooking. To aiddigestibility, adddigestive spices suchasbay leaves, during soaking orcooking, asithardens theskins. 2 legume. Thesoaking water, whichmust bechanged at least 1to the antiviral substances (e.g.phyticacid)contained inthedried Soak thebeans for only4 25 utes, thendrain themandcook infresh boilingwater for another toasted bread inthecenter. cubesandasprigofrosemary inasoupplateServe withadrizzle ofolive oilandgarnish with coriander. to stir the beans untilvelvety. Addthyme,fennel andchopped Add pepperandsaltand,whensufficiently cooked, continue the consistency. the vegetable stock andtheboiledcabbage leaves, checking add thebeans andstir for 20 Brown thefinelychopped celery, leekandonioninolive oil, times, must not beusedfor cooking. Saltmust not beadded minutes. Saltthemlightlyduringthelast 5 hours. Soaking also serves tohours. Soaking disperse alsoserves minutes whilegradually adding minutes ofcooking. min - STARTERS – PAGE 17

(Faseolus (Faseolus Presidium Arsoli bean bean Arsoli Chefs’ Alliance, Alliance, Chefs’ romanus maior) romanus e 2 4 servings 4,08 kgCO

vegan

soaking time soaking

minutes 120 minutes + balance the sweetness of the bean. the sweetness balance The typical side dish is wild, bitter chicory, which which chicory, side dish is wild, bitter The typical pan with garlic, oil and chili to in a is seared Traditional accompaniment Traditional STARTERS – PAGE 18 From Germany, Erfurt, by Heike Mohr A fresh interpretationBROAD of the traditional BEAN SPREAD Erfurt bean to bereferred to as“Puffbohnen” themselves. Thuringia –somuchthattheinhabitants came beans, usedto beafavorite dishinthecapital of Now almostforgotten, Puffbohnen, orbroad Cultural insight STARTERS – PAGE 19 -

sprigs of coriander sprigs of parsley rapeseed oil splash of lemon juice broad beans in a jar beans broad clove garlic large spring onions pepper, salt pepper, 3 3 1 1 3 g Drain the broad beans. Coarsely chop the garlic. chop the garlic. Coarsely beans. the broad Drain cut chop the spring onions. Roughly Coarsely the herbs with scissors. and spring onions garlic the beans, puree First as vine oil, salt and pepper as well and a little with a hand blender or in a or lemon juice gar blending cup. Then add the herbs and blend only briefly be made still herbs can the green so that is delicious on dark or white, out. The spread bread. slightly toasted 1 tsp 350 1. 2. 3. Pr ep ara tion

In g r e d ie n ts

e 2 vegan Weimar- Thuringia 4 servings Slow Food Food Slow 0,5 kgCO 10 minutes (Vicia faba) gluten-free broad bean bean broad STARTERS – PAGE 20 From Berlin,Germany, by InésLauber The vivid green alternativeFAREWELL AVOCADO –HELLO PEAS! (Pisum sativum) Chefs’ Alliance 0,19 kgCO gluten-free 10 minutes 4 servings green pea vegan 2 e

Toppings ts n ie d e r g In re r tion ara ep Pr 1 tbsp 1 tbsp 2 3. 2. 1. ½ 250 2 tsp tbsp tsp cumin. sesame seedsand black olive oil,fresh mintleaves, flat plate and garnish with Arrange thehummusona and homogeneous. mixture issmooth, creamy other ingredients untilthe remaining 200 of thepeas andpuree the Drain water. Set aside50 firm to thebite. water. shouldstill They be Briefly blanchthepeas in g 1 your choice offresh juice lemon tahini white sumac, olive oil sesame, blackcumin, mint leaves, light sea salt sea cumin, freshly ground garlic clove fresh orfrozen peas extra virgin olive oil g withallthe

g STARTERS – PAGE 21

severe impacts in producer countries such as Mexico such as Mexico countries impacts in producer severe

giving up the small green fruit completely, but cutting back completely, fruit giving up the small green degree. a reasonable to consumption as water and increases land pressure. All of these factors are are All of these factors land pressure. and increases as water mean This does not inevitably social justice. to also detrimental and Chile. The massive cultivation of avocados in monocultures in monocultures of avocados cultivation and Chile. The massive such resources valuable consumes ecosystems, local endangers Slow Food note Food Slow is as a superfood popularity of the avocado The continuing having feta cheese! cheese! feta vegetables or in a taco or tortilla, and it would and it would or tortilla, or in a taco vegetables and with lettuce in a flatbread also be great snack. As a dip or ingredient, the pea hummus be served with roasted It can versatile: is quite pita, flatbread or baguette), but also perfect with but also perfect or baguette), flatbread pita, or quick as a starter or crudités vegetables raw Very tasty with toasted white bread (for example example (for bread white with toasted tasty Very day such as ciabatta, the previous from leftovers Culinary accompaniment Culinary STARTERS – PAGE 22 From Tbilisi,Georgia, by Natia Montgomery Traditional GeorgianPEA dish AND in TARRAGON amodern spring dress SOUP its slightlymintytaste, itmakes thissoupdistinctively Georgian. TheGeorgian nationalcuisineisrichintarragon,with it. and with and itinvigorates thearoma andflavor ofanydish you prepare and peppeditupwiththefirst tarragon. Spring is tarragon season, with thetaste ofspring. Ibaseditontraditional Georgian peasoups spring, whenitfelt like February would never end,Icreated thisdish Legume soupsare usuallyconsumed inwinter. Onthethreshold of the aroma offresh bread. splash ofolive oil.Nothinggets your taste budsgoingbetter than On theside,Iwould suggestfreshly baked sourdough bread witha wide range ofherbsandspices. Pea versatile soup isavery dishthatcan becomplemented by a Personal insight STARTERS – PAGE 23

minutes minutes minutes, then drain then drain minutes, creamy. Put the soup back into the pot and slowly stir in the the in stir and slowly the pot into Put the soup back creamy. Season a boil again. Bring the soup to mixture. milk-cream with black pepper and salt. taste to leaves. with tarragon and garnish Sprinkle with pistachios Serve immediately. Rinse the peas in a sieve under cold running water and inspect and inspect running water in a sieve cold under Rinse the peas debris. or other any small stones remove them to and add enough water pot in a medium sized the peas Place 10 a boil. Cook for to them. Bring cover to cover to again Add enough water the pot. to the peas and return about 40 for heat a boil. Cook on low Bring to the peas. aside. and set soft. Drain are until the peas add medium heat, at pot oil in a medium sized the olive Heat translucent. becomes until the onion just the onion and sauté brown. the onions do not that Ensure onions and tarragon. Add the sautéed in a blender. Put the peas and until smooth everythingPuree while adding the broth 1. 2. 5. 3. 4. Pr ep ara tion

4 servings gluten-free Ark of Taste Ark of - e 2 pistachios pistachios half and half cream half and half cream black pepper cup of tarragon, cup of tarragon, dried Akhalkalaki peas, peas, dried Akhalkalaki oil olive virgin extra medium onion, finely homemade and milk chopped chopped yellow or green or yellow tarragon leaves leaves tarragon salt to taste salt to

1 g ½ ml ml vegetable broth,

tsp tsp 60 minutes 2,00 kgCO 20 g 4

200 50 ⅛ Akhalkalaki pea pea Akhalkalaki (Pisum sativum, (Pisum sativum, subsp. transcau subsp. casicum Govorov) casicum Garnish

800 600–

In g r e d ie n ts STARTERS – PAGE 24 1 250 ts n ie d e r g In From Frankfurt am Main,Germany, by SabineSchäfer The gourmet lentil of the SwabianLENTIL Alb interpreted SALAD WITH in amodern way RED BEET (Lens culinaris) 25 10 ml bunch 200 250 g 1,69 kgCO 45 minutes ml ml g 1 1 1 4 lentil

celery salt andpepperto taste flat leaf parsley vegetable oil) cooking) bay leaf water firm lentils (dark, onion carrot small red beets, fresh rapeseed oil(oranother vinegar herb

2 e Presidium 8 servings vegan

re r tion ara ep Pr This is also delicious topped with goat cream cheese. Tip 4. 3. 5. 2. 1. seasoning withsaltandpepper. 2 long time.Cut thebeets into cubesofabout wear gloves, oryour handswillstay red for a beets orscrape themwithaknife. Besure to Coarsely choptheparsley. Peel thecooked until firm to thebite (approx. 30 approx. 250 Rinse thelentilsandaddto theonions.Add Brown lightlyinoil. Peel andfinelydice theonionand carrot. until firm to thebite (approx. 30 Cook theunpeeledbeets wholeinsalted water diced beet andparsley. thelentilssprinkledwith the warm. Serve oil for ahearty flavor. Thesalad can beserved evaporated. pepper, Mixwithsalt, vinegar and Drain thelentilsifwater hasnot completely cm. Sear thecubesallover inqualityoil, ml water andthebay leaf andcook minutes). minutes). STARTERS – PAGE 25 - -

porting grain – usually oats or brewer’s barley barley – usually oats or brewer’s porting grain teem with life. – the fields insects, microorganisms and wild herbs making insects, microorganisms lentils and their sup the their homes between thus abounds in the lentil fields, with countless countless thus abounds in the lentil fields, with again growing lentils on the Swabian Alb, and and Alb, lentils on the Swabian again growing Biodiversity principles. ecological to according ered in the Vavilov seed bank in St. Petersburg, seed bank in St. Petersburg, in the Vavilov ered once are than 70 farmers more Russia. Today In 2006, seeds of the traditional Späths Alblinse Späths Alblinse In 2006, seeds of the traditional rediscov were I and Späths Alblinse II varieties Cultural insight Cultural STARTERS – PAGE 26 From Greece by Soultana MariaValamoti A culinary insight into prehistoricCARAMELIZED Europe ONIONS) MARRIED FAVA (GRASS PEAS WITH research andinnovation program inaccordance withgrant agreement No. 682529. PLANTCULT received fundingfrom theEuropean Unionthrough theHorizon 2020 time?” For furtherinformation please visit: did cuisineshapeand modifycultural identities inpastEuropean societies over Europe aspartofthePLANTCULT Itsresearch project. questions include“How The authorisstudying therole traditions ofculinary insocieties ofprehistoric Historical knowledge Definitely one for regular rotation! vegetables andherbssuchasdandelion)witholive oilandlemon. favaalso try withfeta cheeseandcooked horta (various cooked salted fishandtsipouro, aspiritsimilar to Greek grappa. You can On theislandofLemnos, itissaidthatgrass well peasgovery with have beengrown ontheGreek islands since theBronze Age. Lathyrusrather thantheMiddleEast. ochrusandLathyrus clymenum Neolithic periodandwas probably domesticated intheAegean Lathyrus sativushasbeencultivated throughout Greece since the legumes. “Fava” isaterm usedinmodernGreek for purees madefrom split http://plantcult.web.auth.gr/en/

STARTERS – PAGE 27

cm of water cm of water liter of water of water liter minutes and drain. drain. and minutes minutes of cooking, remove the remove of cooking, minutes minutes after they come to a boil. come they after minutes Pour the piping-hot fava onto a serving platter and make a slight and make a serving onto platter fava the piping-hot Pour of a spoon. When the onions are in the middle with the back well extra up with or top the well, them in and around place ready, serve.onions as you The peas will gradually dissolve as you stir them, about them, about stir as you dissolve will gradually The peas 45 peas if the while cooking water extra add some may need to You has evaporated. and the water dissolved not have oil in a pan. olive the onions: Heat the caramelized For with chopped onions, season Add the peeled and very coarsely until they take regularly, stirring salt and fry medium heat, over to fry care Take consistency. and a soft color golden on a nice nor The onions should be neither seared the onions slowly. overcooked. Put the peas in a deep saucepan, cover them with water and put them with water cover in a deep saucepan, Put the peas 4 is about there that sure Make stove. them on the 2–3 for cook a boil, Bring to peas. the above 1 with together the saucepan to the peas Return the simmer until and let the heat a boil. Reduce and bring to of a thick a mass the consistency into down broken have peas 15 first During the blancmange. the through halfway taste spoon. Add salt to with a large foam process. cooking sticking. prevent to low the heat and keep frequently Stir the hot get to not careful cooking phase, be During the final hands while stirring. mass on your 1. 2. 7. 5. 3. 8. 6. 4. Pr ep ara tion vegan 6 servings

e 2 onions olive oil water hulled, split grass peas peas hulled, split grass (Lathyrus (Lathyrus ochrus Lathyrus sativus, clymenum) or Lathyrus salt to taste salt to g ml

grass pea pea grass (Lathyrus (Lathyrus 60 minutes clymenum) 1 kg 1.5 l 1,61 kgCO

500 sativus/ochrus/ 125

In g r e d ie n ts MAIN COURSES – PAGE 28 Voices from the network LEGUME HIGHLIGHTS as the‘meatofpoor’.” protein resources ofthebeans,known pepper, asthisiscrucialto unlocking the bruschette seasonedwithoil,saltand as inourcase, orwithbread, aswiththe “Many recipes combine beans withpasta, Sergio Diotti,“Pasta andborlottibeans”, Ossteria Savignano, Italy And they alsogrow onmydoorstep.” adds volume to meringuesandothermixtures. properties, andthewhippedcooking water goods they provide juiciness,they have binding “Legumes are incredibly versatile. Inbaked Lea Leimann, “Lemon meringuetartelettes”, Germany a mealfit for aking!” few cubesoftoasted bread to turn thesoupinto All you needisasplashofexcellent olive oilanda “It’s myhabitto have legumesouptwice aweek. Marco Simonetti, “Grass peasoupwithlegume » page 34

and taste.” and amood-enhancingcolor soothing aromas andtextures time andagain.Ithasallthe and willimpress your guests is wonderfully fresh andhealthy in valuable protein. Thisdish available, affordable, andrich a highlyskilledcook. Peas are and nutritiousdon’t require simple foods thatare hearty “Legume soupsare essentially Natia Montgomery, “Pea and tarragon soup”, Georgia cream”, Italy ae 48 » page » page 22 ae 42» page

MAIN COURSES – PAGE 29 MAIN COURSES MAIN MAIN COURSES – PAGE 30 ts n ie d e r g In From Madrid,Spain, by EliaCarceller-Sauras The perfect stew for usingCOCIDO up leftovers, MADRILEÑO especially popular in winter 200 460 g 750 600 560 250 460 255 ½ g cabbage, Savoy g g g g g g 2 2 2 2 peppercorns, black 8 2 1 1 new potatoes new sausage smoked sausages quartered with 2cloves crushed wise meat piece orfresh porkbelly streaky bacon inone silverside inonepiece overnight morcilla orblood chorizos orother leeks carrots inlarge pieces small onions,studded bay leaves garlic clove pork foot, split soup chicken beef bones,sawncross pork knucklewithsome salted porkbelly, cured brisket ofbeefor dried chickpeas, soaked

- 5.  4. Albondigas:Meatballswithleftover meat 3.  2.  1. Cocidoonthefirst day be prepared from it: inwinter.served Upto five different meals can Cocido isatraditional Spanishmealusually Make five out of one It’s theperfect antidote to food waste! 180 minutes non-dairy be turned into tasty avery hummus. meat andabéchamel Hummus: By addingenoughchickpeas,itcan Croquetas (croquettes) withtheremaining added. with garlicandonions.Abitofrice can be Ropa vieja("oldclothes"):Theleftovers fried 26,22 kgCO 6 servings 2 e (Cicer arietinum) Slow Food Youth Akademie chickpea

MAIN COURSES – PAGE 31 -

- liters. Put Put liters. hours, checking occasionally. Halfway Halfway occasionally. checking hours, Arrange the vegetables decoratively on a plate and place the sau and place on a plate decoratively vegetables the Arrange be served or with the meat. This can before on top. slices sage the chickpeas. and collect out of the soup pot the meat Take the chick the bones and cut it into from the marrow Remove and the chickpeas the meat Arrange all of the meat. Slice peas. broth. with a little and moisten on a plate Drain the chickpeas, put them in the pot, cover and simmer on cover pot, put them in the the chickpeas, Drain 1½ for heat the lowest Do time, add the onions with the cloves. the cooking through vegetables. other add any not all the vegetables cabbage, the quartered Put the potatoes, has sausage If the blood in a saucepan. and all the sausages the ingredients, cover to it. Add water skin, remove a plastic until the and cook a boil. Cover add some salt and bring to done. are potatoes Save the sausages. and slice and sausages the vegetables Drain be served This can if desired. as pasta and add some the broth, a starter. A few hours before cooking, place the cured meat (breast or (breast meat the cured place cooking, before hours A few in cold and pork knuckle) pork belly or bacon salted pork belly, it soak. and let water 6 least of at – with a capacity soup pot Choose a large Put the with the beef bone. down, skin-side in all of the meat leaves bay clove, Add the garlic on top. and pork foot chicken heat, Simmer on low with water. and cover and peppercorns on the surface. the foam removing 1. 2. 7. 5. 3. 6. 4. Pr ep ara tion MAIN COURSES – PAGE 32 200 ml 140– For thepasta ts n ie d e r g In From Vernole, Italy, by GiuliaTramis Traditional festive dish(CHICKPEAS from Apulia in honor of San Guiseppe AND PASTA) TRIA E CICERI Zollino chickpeas (Cicer arietinum) 400 250 2,04 kgCO 90 minutes g g 1 1 water Plenty ofextra virgin bay leaves taste rock pepper salt, toolive oilfor frying, Zollino chickpeas durum wheat flour onion stalkcelery dried blackandwhite 2 e Chefs’ Alliance, Slow Beans 4 servings vegan re r tion ara ep Pr 4. 6. 3. 5. 7. 2. 1. • • • For thepasta iscoveredthat everything withwater. andbringtoonion andthecelery aboilfor about1 Cover themwithfresh water, addthebay leaves, thehalved Drain thewater thenext morning.Putthechickpeas inapot. handful ofsaltandleave to stand overnight. Soak theblackandwhite chickpeas inplentyofwater anda dish withthefriedpasta andground pepper. Arrange theboiledpasta withthechickpeas andgarnish the remaining pasta inplentyofsalted water. Drain thepasta. Use thepot inwhichthechickpeas were friedto cook the and set aside. of thechickpeas take withafork, outofthepot everything small pieces someofthechickpeas. Mashsome andfry. Alsofry Take thechickpeas outofthepot. Halve theonion,cutinto partFry ofthepasta inhot olive oil. Next, roll outthedoughthinly. Cut thedoughinto strips the doughinto aball andlet itrest for about10 water withthetexture you needwillvary oftheflour. Shape easily workable doughthat issoftandelastic. Theamountof Start kneading andgradually addingwater untilyou get an of thewater inthemiddle. Place theflourona work surface, make a well andadd part 5–6

cm longand1 cm wide. hour. Ensure minutes.

MAIN COURSES – PAGE 33 -

outhern Italy. Arabs were the first to dry grain and fry and it in animalto dry grain the first were Arabs outhern Italy. lar dish in the Middle East. Tria probably means “dried dough”. dough”. “dried means probably lar dish in the Middle East. Tria through the desert. dough is a popu through In addition, hummus with fried s journeys on long and transported be stored could so that it fat made with local produce in order to offer a meal to the poor of theto a meal offer to in order produce made with local which long influenced culture, in Arab originated The recipe country. The dish was created in Salento for the March 19 celebrations in 19 celebrations the March for in Salento created The dish was one of the main dishes was e Tria honor of San Giuseppe. Ciceri Wild vegetables are a typical side dish. a typical are Wild vegetables Cultural insights Cultural MAIN COURSES – PAGE 34 From Emilia-Romagna, Italy, by EmanuelaTurroni andSergio Diotti Traditional autumn dishPASTA for multigenerational AND BORLOTTI family meals BEANS Chefs’ Alliance Borlotti beans 4–6 servings 3,30 kgCO (Phaseolus 90 minutes vulgaris) 2 e whole family. were often prepared in “gigantic” quantities to thedelightof many grandchildren andgreat-grandchildren. Pasta andbeans hood: Grandma Stella andGrandpa Sesto hadthree children, then For Emanuela,itisstrongly connected to memoriesofherchild between September andNovember. commonIt haslongbeenavery dish,prepared atleastweekly mother Stella orhersister-in-law Oriana,anotherexcellent cook. ent preparation steps from memory, justasshelearneditfrom her It isafamily recipe ofourcook Emanuela,whocarries outthediffer Our recipe hasspannedatleastthree generations. Personal insight - - MAIN COURSES – PAGE 35 -

watts. watts. mm thick. minutes at at minutes minutes until you until you minutes minute at 750 at minute minutes, depending on minutes, 30 to liters of water over medium heat (approx. (approx. heat medium over of water liters cm wide. Place the flour on a clean work surface and make a well in well in a and make surface work the flour on a clean Place and gradu and salt in the well the eggs the middle. Place the inside fork, from working using a ally mix with the flour 10 5 to for the mixture Knead outwards. and press a ball Shape the dough into dough. a smooth have the repeat Fold it and your hand. with the heel of it flat 30 for the dough rest times. Let several process temperature. room 1–2 out approx. Divide the dough in half and roll they so that other of each of dough on top the strips Place 6 approx. are create sides to a 45° angle, alternating at the dough Cut small triangles. minutes). Add salt at the end of the cooking process. cooking the end of the salt at Add minutes). Let the soup simmer for about 20 the soup simmer for Let and and whole beans pasta Add the consistency. the desired minutes. a few for cook wafers Parmesan of parchment on a piece of parmesan a tablespoon Spread 1 for it in the microwave and heat paper be otherwise it cannot up immediately, the wafer roll Note: shaped correctly. oil, drizzle of olive with a generous bowls, Serve in terracotta rosemary with a sprig. and garnish wafers parmesan pepper, Tip use is to of the pasta the success rule for The most important find! can good eggs – use the very best you Pasta Puntarine – fresh egg noodles egg – fresh Puntarine Pasta • • • Boil the beans in 3 Boil the beans 30 with a whole together Sauté celeryChop the onion, carrot. and sprigs of rosemaryTie a few (optional). and bacon clove garlic it. a bundle and add into and sage for medium heat over and cook tomatoes Add the strained about 14 minutes. half and add strain water, the cooking collect the beans, Drain with the together base – sauce – the aromatic the soffritto it to clove. the garlic Remove water. cooking 1. 2. 7. 5. 3. 8. 6. 4. Pr ep ara tion soft wheat flour soft wheat quality!) (top eggs large carrot large onion clove whole garlic oil olive virgin extra fresh borlotti beans beans borlotti fresh celery stalk (Parmigiano-Reggiano, (Parmigiano-Reggiano, 24 months) aged sage (preferably homemade) (preferably bacon bacon (optional) taste salt and pepper to salt sprigs of rosemary and

2 1 1 1 g parmesan wafers g g strained tomatoes ½ kg ml

1 80

pinch 200 250 100 g 75 a few

Parmesan wafers Parmesan 1 For the pasta For

In g r e d ie n ts MAIN COURSES – PAGE 36 From northwestern Bulgaria by MarianaAssenova One of the seven main dishes atthe end of the pre-ChristmasWHITE fast BEANS AND WALNUTS DRIED RED PEPPERS, STUFFED WITH 120 minutes 2,49 kgCO (Phaseolus navy bean vulgaris) 2 e

Slow Food 4 servings Bulgaria vegan

chutney), goatcheeseorcottage cheeseandhomemadebread. ljutenicaside dishessuchaspickles,sauerkraut, (akindof This isawinter dishthatgoeswell withotherwinter saladsand Personal cultural and insights grape leaves, driedfruits, sauerkraut, honey andhomemade bread. peppers stuffed withbeansand walnuts are delicate vine tops with The othermaindishesthatare withthered usuallyserved dried joy andhealthcan also“swell”. Christmas Eve, mainlywithfoods thatswell up, sothathappiness, According to tradition, anoddnumberofdishesmust beserved Christmas Eve to break thefast. This dishisoneoftheseven maincourses traditionally on served takes theflavor to thenextlevel. of thedriedred peppers. Cookingthepeppers inawood-fired oven fired oven andthescent ofalltheherbsandslightlyburntends remember awinter inmychildhoodwithoutthepotwood- This dishwas oneofmygrandmother’s favorites. Ican hardly dried ones,asthischangesthetaste completely. I don’t recommend substituting fresh orfrozen peppers for the Always thesoakingtimeto observe obtain easilydigestiblebeans.

MAIN COURSES – PAGE 37 - hours hours minutes before the beans the beans before minutes minutes. hours. Change the water again after 8–10 after again the water Change hours. °C and bake for no longer than half an hour. than half an hour. no longer for °C and bake minutes so that they become soft and easier to fill. easier soft and they become so that minutes Chop the walnuts and add them to the filling. Season to taste taste to the filling. Season and add them to Chop the walnuts herbs as desired. and add salt or other mixture. and fill with the finished the peppers Drain with and cover add some oil and water in a pot, them Arrange burning. Preheat them from prevent to paper parchment wet 180 to the oven the paper and leave parchment the remove oven, off the Turn and develop a dark crust. bake the peppers let to in the oven pot almost done. Add a little salt 10–15 salt done. Add a little almost done. are for them soak and let water in hot peppers Put the dried red 20–25 chopped onion and leek in the finely sauté the filling, first For salt, and add the paprika, oil. When the onion and leek is ready, dryany other herbs – mint, the vegeta savory and thyme. Let 2–3 for another bles soften and mash them with a fork. Add some beans Add the drained a smooth get to is goal too thick. Our if the filling is water warm puree. bean Soak the beans in lukewarm water in the evening. Change the in the evening. Change water in lukewarm the beans Soak 8–10 after water to boils and starts the water a boil. Once to and bring the beans until they are the beans and cook again the water change foam, 1. 2. 7. 5. 3. 8. 6. 4. Pr ep ara tion

sunflower oil sunflower water dried thyme dried mint dried red peppers dried red (or beans dried navy (use powder paprika salt sweet and hot paprika paprika and hot sweet a spicy for powder flavor) type of small another bean) white leek red onions walnuts g dried savory g g 12 ml ml

45 45 g 45 g 45

tbsp 100 g 100 g 350 100 g 50 150 about 3

In g r e d ie n ts MAIN COURSES – PAGE 38 From Langeoog, Germany, by MichaelRecktenwald The East Frisian traditionUPDRÖGT of preserving BOHNEN fresh bush beans bean (Phaseolus 180 minutes 7,94 kgCO green bush vulgaris) 2 e Chefs’ Alliance gluten-free 4 servings To taste ts n ie d e r g In re r tion ara ep Pr 500 4. 3. 2. 1. 500 g 250 250 50 g oeae vegetable homemade ml sausages. themashed beans withbaconServe and salt andpepper. the beans andpotatoes. Season thedishwith Take outthebacon and sausages andmash 30 minutes. and sausages andlet themcook for the last con inthevegetable stock. Add thepotatoes then cook themfor 2.5to 3 Sauté theonionsinbutter, addthebeans, in around 2 them into smallpieces. Soak themovernight Wash thedriedbeans thoroughly andbreak 2 g g etus (smoked Mettwurst 4 1 l salt, pepper salt, potatoes beef/pork sausages) broth bush beans) butter streaky, driedbacon peeled onion Updrögt Bohnen(dried water to soak liters ofwater. hours withtheba - MAIN COURSES – PAGE 39

known since 1889. The bean can be harvested be harvested 1889. The bean can since known frost. until the first repeatedly The bush bean itself, Hinrichs Riesen, is a variety Riesen, is a variety Hinrichs The bush bean itself, that has been flavor with thick pods and intense form of perservation. of perservation. form The ripe, soft-shelled beans are dried on a thin on a thin dried are beans The ripe, soft-shelled – the so-called Bohntjeband – an old thread Updrögt Bohnen translates as “dried beans”. beans”. as “dried translates Bohnen Updrögt Cultural insight Cultural MAIN COURSES – PAGE 40 From Tetovo, Macedonia, by Nikolce Nikolovski Traditional weekly MacedonianTAVČE clay potdish GRAVČE (BAKED BEANS) Dutch ovens. over open coals andstews thatsimmerfor hours anddaysinclaypots and continuation ofthetradition ofcommunal cooking, with pieces ofporkgrilled preparation intheregion, which revolved around openfires:a Grilled meatis derived from theTurkish word “tava”. Thenamealludesto offood thelegacy Tavče gravče literally means“beanscooked inapan”, the“pan” part being for prosperity. With theircoin shape,the beansrepresent wealth andgrowth andthusstand can stillbefound inthevillages.Thewhite beansofTetovo are thebest-known. local varieties ofbeans, peas,yellow orgreen beans,fava beansandlentils thinkable. Thediversity ofbeanvarieties inMacedonia large: isvery Numerous In trueMacedonian cuisine,aweekly menuwithouttavče gravče would beun white sheepcheeseandaloafofcrispy bread. withasidesaladtopped itasamealinitsownas asideorserve with right, I recommend coleslaw withthisdish.You can addtavče gravče to anydish can incombination beserved withkjofte, sausage,bacon andribsorfish. Tavče gravče, orMacedonian baked They beans,shouldbedishedup hot. fleshy texture.a soft, whiteThe large, stringbean flat, from Tetovo hasamild, delicate taste and Cultural insight

- MAIN COURSES – PAGE 41

fingers fingers vulgaris) Slow food food Slow Macedonia Tetovo white white Tetovo beans (Phaseolus beans e 2 4 servings 2,13 kgCO vegan 60 minutes gluten-free Place the beans in a clay pot, add the contents of the pan, then of the pan, add the contents in a clay pot, the beans Place with salt and stir. season until a lightly colored bake and in the oven Put the clay pot top with baking, After be dry. should not The beans forms. crust and fresh mint with a bunch of fresh dried mint and garnish parsley. Inspect and wash the beans, then put them in a pot of water of water them in a pot then put the beans, and wash Inspect better. they soften so that overnight soak them to and leave with the pot and refill water bean the discard day, The next the pot Once cook. to heat on low Put the pot water. fresh level a about 2–3 to water add fresh it again, boils, drain When leaves. pepper and bay as black well as the beans, above – it should in the pot the level of water to attention pay cooking, a boil, add hot has reached the pot Once or low. high be too not a bit further. the beans help soften to paprika oil. olive pan and add a little onion in a Put the finely chopped the finely and then add translucent Fry the onion until almost peppers. and hot chopped garlic 1. 2. 5. 3. 4. Pr ep ara tion

- bay leaves leaves bay paprika paprika powder oil olive virgin extra (Mace peppers hot Tetovo white beans beans white Tetovo finely chopped onion garlic finely chopped donian variety: vezeni vezeni donian variety: piperki) variety) variety) clove (or another white bean bean white (or another fresh parsley parsley fresh mint fresh black pepper salt

3 1 1 g

2–3 2– tbsp 1 tsp

pinch pinch 500 bunch bunch 3

1 1 1 1

In g r e d ie n ts MAIN COURSES – PAGE 42 From Serra deʼ Conti,Italy, by Marco Simonetti Traditional, typical soupWITH for the Cicerchia LEGUME festival CREAM GRASS PEA SOUP re r tion ara ep Pr ts n ie d e r g In 4. 1 3. 5. 2. 1. 150 250 tbsp 50 50 g 50 g legume cream andthebroth. Continuecooking for 10 Drain thegrass peas andaddthemto thepot together withthe minutes. Heat theolive oilinapot, addthevegetables for afew andfry 1 them intheircooking water. Boilthebeans andchickpeas for Dice thevegetables. Boilthegrass peas for 45 Soak each typeoflegume separately overnight. per andasplashofextra virgin olive oil. the souppipinghot andaddtoasted bread cubes, chives, pep Prepare four bowls by rubbingthemwithgarlic to taste. Serve 1 g g de Serra g alc cloves garlic 2 hour. Blendthebeans andchickpeas untilyou get acream. l salt andpepperto taste taste) extra virgin olive oil homemade vegetable broth diced toast bread carrots celery beans (cannellini, borlotti) andchickpeas (according to ’ Conticicerchia (grass peas)

minutes andleave minutes. - nellini andborlotti (Lathyrus sativus), beans (Phaseolus chickpeas (Cicer arietinum), can Slow Food Italy Serra de 4,00 kgCO 70 minutes grass peas 4 servings vulgaris) vegan ’ Conti Conti 2 e

- MAIN COURSES – PAGE 43 a years ago, ago, years Conti. Take a medium-sized round loaf and cut off the round a medium-sized Conti. Take ’

Thanks to the work of our cooperative, other companies started to to started other companies of our cooperative, the work Thanks to the pea as well. cultivate from memory and had almost disappeared. About 20 memory and had almost disappeared. from Presidium. Food extinction and made it a Slow it from saved we any special care. It was often used to make soups and was a verywas a soups and to make used often It was any special care. faded pea War II, the grass World After protein. of source important the tradition of the region, as it was a food for the families of share of share the families for a food as it was of the region, the tradition require land and did not on marginal grown often it was tenants; year at the end of November in Serra de‘ Conti. The grass pea is de‘ Conti. The grass in Serra at the end of November year in food” “poor people’s been considered legume that has always The soup is typical of the grass pea festival, which is celebrated every every which is celebrated pea festival, of the grass The soup is typical the soup with a drizzle of olive oil, a handful of chopped chives and a handful of chopped chives oil, the soup with a drizzle of olive pepper. ground freshly top part so that it can serve as a lid. Remove most of the soft part serve as a lid. Remove part so that it can top oil. Garnish olive virgin of the loaf with extra and drizzle the bottom Ideally, this soup should be served in a loaf of bread, as is done in this soup should be served in a loaf of bread, Ideally, de the Serra Cultural insights and accompaniment and insights Cultural MAIN COURSES – PAGE 44 From Georgia by Georgian villagers A traditional Georgian combinationLENTIL of savory and SOUP sweet WITH DRIED APRICOTS (Lens culinaris) 2,23 kgCO 90 minutes lentil

2 e vegetarian, gluten-free Slow Food 4 servings Georgia © Elkana MAIN COURSES – PAGE 45

hours. minutes. Garnish minutes. ml of cold water water ml of cold Wash the lentils, pour 500 the lentils, Wash 1–1.5 them for them and cook over for water in warm the dried apricots Soak 15 minutes. Fry onion and dried the finely chopped in butter. apricots the lentils, then add the ground Add to taste. Add salt and pepper to walnuts. 10–15 for the soup cook Let serving. before coriander with fresh 1. 2. 5. 3. 4. Pr ep ara tion

-

ground ground walnuts garlic clove garlic cold water dried apricots finely chopped onions salt, pepper, coriander salt, pepper, brown brown lentils butter g 1 –2 – ml

25 g 50 g

250 g www.elkana.org.ge in a project to keep the memory keep to in a project alive. of old recipes culinary traditions together together culinary traditions elsewhere. Elkana is bringing Elkana elsewhere. them and the associated and more native plants are plants are native and more as disappearing in Georgia, independence of the rural of the rural independence More population of Georgia. sustainable organic agri organic sustainable the and strengthen culture Elkana is an association of is an association of Elkana develop to working farmers About Elkana To taste To

1 40–50

500

In g r e d ie n ts DESSERTS – PAGE 46 Cultural bonds STORIES AND TRADITIONS prepared onNew Year’s Day.” peas symbolize goodluckandare traditionally “In thesouth[ofMacedonia], black-eyed Slow Food Presidium.” ago, we saved itfrom extinctionandmadeita and hadalmostdisappeared. About20 “After the war, thegrass pea faded from memory “Many legumes...are associated traditions. with…culinary future generations.” see whycommunities continued to preserve theseedsfor important role theselegumesplayed inpeople's lives and Understanding thesetraditions helpsusappreciate the Nikolce Nikolovski, “Tavče gravče”, Macedonia Marco Simonetti, “Grass peasoup withlegumecream”, Catrina Fenton, “Carlinpeasnack”, United Kingdom occasions.” product oftheirlandto make acake for festive Neapolitan pasta machine,andwhousedthe farmers whocould notafford wheat for theclassic was probably bornoftheplightpoorest “A traditional recipe for more than100years, it Franca DiMauro, “Butter beantart”, Italy Italy years

» page 40 » page 50 ae 42» page ae 56 » page

DESSERTS – PAGE 47 DESSERTS DESSERTS – PAGE 48 From Cologne,Germany, by Lea Leimann Aquafaba meringue meets fresh,LEMON summery acidity MERINGUE TARTELETTES 120 minutes 7,72 kgCO white bean (Phaseolus vulgaris) 2 e Slow Food Youth Deutschland 12 servings vegetarian enough whipping time. food processor isalsousefulfor givingthemixture perience, therecipe works better oncolder days.A that dealwiththetopic ingreat detail. Inmyex repertoire. Anumberofblogscan befound online really apartofthetraditional pastry-making Aquafaba andmeringuesbasedonitare not further sothatitbecomes thicker. it maybenecessary to reduce thecooking water consistent quality. Ifyou cook the beansyourself, Using white beansfrom ajarensures amore Aquafaba tip - DESSERTS – PAGE 49

- - mm, cut °C for about °C for minutes or minutes °C and carefully °C and carefully e. the liquid from the drained beans – beans the drained e. the liquid from °C is reached. If you use raw cane sugar, the sugar, cane use raw If you °C is reached. minutes until golden brown. brown. until golden minutes pour it down the edge of the bowl. A metal bowl is recom bowl A metal of the bowl. the edge pour it down a thermometer: have don’t If you mended the heat. withstand to more and move and heavier The bubbles will be thicker when 121 slowly while also the meringue will turn amber, syrup and therefore When pouring the sugar clear. it becomes sugar with table from the sugar prevent speed to a lower whip at mixture, can This Whip until cold. the sides of the bowl. splattering for whipping the mixture mean and can minutes a few take than be warmer should not period. The bowl an extended it is enough if Usually temperature. hands or the room your necessary then. is not bath time; an ice your take just you Whip the aquafaba – i. Whip the aquafaba about 10 for bowl in a metal of tartar and cream stable. until it remains 121 to agar and agar with water the sugar Heat Lemon zest, berries, edible flowers or chopped pistachios are are or chopped pistachios berries, edible flowers zest, Lemon the fin Keep depending on the season. garnishes, all suitable long. too them for store do not place; in a cool ished tartelettes Put the mixture in a piping bag with a generously-sized tip and with a generously-sized bag in a piping Put the mixture with a Bunsen burner. the mixture also brown can You apply. Lemon cream: Bring the sugar, lemon juice, water and starch to to and starch water lemon juice, the sugar, Bring cream: Lemon the that ensure to stirring minutes, a few a boil and simmer for beans Put the drained mealy. tastes binds and no longer starch and mixture lemon Add the hot cup. in a measuring and butter much use too Do not everythingpuree in air. without working the turmeric taste prevent to coloring for turmeric powder the into directly the mixture Pour apparent. too becoming from them cool. and let tartelettes baked meringue Aquafaba • • Shortcrust: Mix the butter, sugar and salt. Add the flour and knead and salt.flour and knead Add the sugar Mix the butter, Shortcrust: a finer result in flour will Soft wheat in as briefly as possible. very work flour and spelt flour also well. dough, but wholemeal 3–5 to out the dough Roll half an hour. least at Chill for or in a tart molds tartelette in the and place shapes out circular 160–170 at with a fork.mold. Prick the middle Bake 10–25 1. 2. 5. 3. 6. 4. Pr ep ara tion

-

agar agar agar agar water aquafaba (the cooking (the cooking aquafaba of tartar cream water starch flour beans) beans) or canning water of water or canning cooked (jar)cooked (about 8 lemons) sugar sugar butter powdered powdered sugar sugar butter turmeric powder salt

g g g white beans, g ml lemon juice ml 5

tsp 65 g

200 g 130 120 g 400 280 g 175 g 600 440 g pinch pinch 80 ml ½ 400 or chopped pistachios or chopped pistachios Depending on the season, lem Depending on the season, edible flowers berries, on zest, Garnish

Aquafaba meringue Aquafaba 1

100

Lemon cream Lemon

1 Shortcrust In g r e d ie n ts DESSERTS – PAGE 50 From Vico Equense, Italy, by Franca DiMauro Italian cake for festiveBUTTER occasions with BEAN TART a100-year tradition Chefs’ Alliance, 120 minutes butter bean 7,21 kgCO Ark of Taste (Phaseolus 8 servings vulgaris) 2 e DESSERTS – PAGE 51 cm dia. minutes at at minutes °C). - Roll out the dough and place in a 28 out the dough and place Roll top. the filling on tin. Spread tart roll dough with a knife, excess the Remove the filling overlap to strips out and cut into a net. like 50 for tart bean the butter Bake (160 medium heat Shortcrust: Knead the flour, egg yolk, sugar yolk,egg sugar the flour, Knead Shortcrust: dough. Let shortcrust a quickly into and lard least at for in the refrigerator the dough rest 30 minutes. a cheese through the ricotta Filling: Pass add the egg with the sugar, sieve, mix well the chopped as one as well by one yolks oil essential the neroli the cinnamon, beans, fruits. of candied and the mixture fold into and until stiff whites Whip the egg mixture. the prepared g of bitter g of bitter 1. 2. 5. 3. 6. 4. Pr ep ara tion - ml ml of water for about for ml of water tbsp of white sugar tbsp of white butter beans, cooked cooked beans, butter drops neroli (bitter or (bitter neroli drops candied fruits egg yolks egg whites egg soft wheat flour soft wheat yolks egg al dente in water with in water al dente 2 ange blossom) essential blossom) essential ange 5 oil; alternatively, (neroli) orange bitter blossom water sugar white white sugar lard ricotta cinnamon years ago: To save wheat, farmers used wheat, save farmers ago: To years

3 2 4 g g 3–4 60 g 200 200 g 200 g 200 g 300 g 400

Filling 1 pinch In g r e d ieShortcrust n ts

hours and then filter through a fine sieve. a fine sieve. through and then filter hours

Bitter orange cream is typically served on the side. is typically cream orange Bitter orange blossoms, soak in a glass with 100 orange 24 legumes growing on their land to make a cake for the holiday season. for a cake make on their land to legumes growing Collect 25 blossom water: neroli own your make can You This is a traditional recipe, probably born from the plight of the poor born from probably recipe, This is a traditional than 100 more est farmers Cultural insight and more and insight Cultural DESSERTS – PAGE 52 From Berlin,Germany, by CeciliaAntoni Smooth-melting ice cream fromBEAN leftovers NICECREAM with aunique flavor re r tion ara ep Pr ts n ie d e r g In 2. 1. freezing time minutes + 10 minutes 50 30 gluten-free immediately! with thebeans andfruituntilcreamy. Serve Blend thefrozen banana slices together tainer inthefreezer for at least 5 Cut thebanana into slices andplace inacon

vegan g g 1

es, suchasblueberries to season andpreferenc frozen fruits according cooked white beans banana

1,08 kgCO 1 serving 2 e - hours. white bean (Phaseolus food blog beanbeat vulgaris)

-

DESSERTS – PAGE 53

special creaminess. special creaminess. Very ripe bananas are perfect for freezing and freezing for perfect are ripe bananas Very the provide this quick dessert. for They storing Tip DESSERTS – PAGE 54 From BadEms,Germany, by Detlev Ueter The delicate taste of atraditionalWITH vegetable SOUR as asweet refreshment CREAM KESSELHEIM SUGAR SORBET and ontheislandofNiederwerth. especially intheKoblenzdistrictof Kesselheim blenz region ofRhineland-Palatinate, Germany, The variety istraditionally cultivated intheKo Cultural insight

- DESSERTS – PAGE 55 - hours in the freezer, in the freezer, hours water sugar syrup peas, sweet Kesselheim juice) and limes (zest fresh white white sugar sour cream 2 g preferably in an ice cream maker. Alternative maker. cream in an ice preferably casserole a shallow into pour the mixture ly, 5–6 for cool it dish and let occasionally. stirring Sugar syrup: Bring water and sugar to a boil a boil to and sugar syrup: Bring water Sugar cool. to and allow or blend using a juicer, the peas Sorbet: Juice a fine sieve. them through them and then pass sugar of the peas, the juice Mix and freeze and juice, lime zest and the sour cream syrup, ml ml 100 g 300 200 g 1. 2. 3. Pr ep ara tion Sugar syrup Sugar 100 Sorbet 200 In g r e d ie n ts

e 2 6 servings sweet pea pea sweet gluten-free Kesselheim Kesselheim Ark of Taste Ark of cooling and cooling 1,41 kgCO minutes 15 minutes + freezing time freezing Chefs’ Alliance, Alliance, Chefs’ (Pisum sativum) DESSERTS – PAGE 56 From Coventry, UK,by Catrina Fenton Classic dry peas from northernCARLIN England as atraditional PEA SNACK holiday snack (Pisum sativum) 0,99 kgCO Ark of Taste gluten-free 45 minutes Carlin pea 4 servings vegan

2 e

re r tion ara ep Pr ts n ie d e r g In 4. 3. 2. 1. 200 5 ml 10 g 25 g Put thesoaked Carlinpeas inalarge pot of before use. Soak thedriedpeas inbrineovernight. Rinse (and 1 withsaltandvinegar,Serve orbrown sugar for 2–3 fry cooked peas to thepan spoonby spoonand Heat thebutter pan. inalarge Addthe frying or untiltender butnot too mushy. boiling, seasoned water. Cookfor 30 g 1 2 er dried,starchy pea) pinch ofpepper pinches ofsalt vinegar sugar brown butter Carlin peas (oranyoth teaspoon ofrum). minutes. - minutes, DESSERTS – PAGE 57

is also eaten with black bread with black bread is also eaten and butter. own right, with rum, beer own often it sometimes or mint sauces; This dish was traditionally traditionally This dish was snack in its served as a festive Carlin Sunday. England on the Sunday before before England on the Sunday as locally known Sunday, Palm a classic dried pea that is stilla classic dried pea that in northern eaten traditionally to at least Elizabethan times. at least Elizabethan to Carlin pea is The protein-rich This old round pea dates back pea dates This old round Cultural insight Cultural NUTRITIONAL VALUES – PAGE 58 NUTRITIONAL VALUES 54/55 52/53 50/51 48/49 44/45 42/43 40/41 38/39 36/37 34/35 32/33 30/31 26/27 24/25 22/23 20/21 18/19 16/17 14/15 Page 56/57 legume cream Grass pea soupwith Tavče gravče (baked beans) bush beans) Updrögt Bohnen(dried with white beans andwalnuts Dried red peppers, stuffed Pasta andborlotti beans and pasta) Ciceri andtria(chickpeas chickpea stew) Cocido madrileño(hearty with caramelized onions) Married fava (grass peas Lentil saladwithred beet Pea andtarragon soup Farewell avocado –hellopeas! Broad bean spread Velvety Arsoli bean cream Broad bean jelly Carlin pea snack with sourcream Kesselheim sugar sorbet Bean nicecream Butter bean tart Lemon meringuetartelettes Lentil soupwithdriedapricots Per serving production andthecooking of eachindividualingredient, timewithelectricity required for therecipe. The Carbon footprints for eachrecipe represent thesum ofthegreenhouse gasemissions associated withthe ts r e s s e D Main courses Starters Energy (kcal) 1076.1 888.8 492.5 521.9 255.7 113.9 587.6 177.5 156.6 787.3 830.1 243.9 345.1 268.8 867.8 1499 94.2 78.3 88.6 92.5 Fat (g) 19.99 20.96 17.31 16.23 34.12 29.82 96.44 36.07 39.87 11.58 67.26 3.21 6.79 2.05 8.36 4.55 6.54 0.26 2.76 6.14 saturated of which fats (g) 31.55 14.67 13.76 25.44 3.71 8.82 1.29 2.69 0.25 5.13 0.94 0.14 2.93 1.78 3.33 0.08 5.74 0.42 0.92 3.4 Protein 111.42 (g) 40.43 58.24 15.72 25.16 14.79 23.74 13.91 26.57 3.33 5.14 3.97 5.47 26.5 3.07 2.21 2.07 8.15 7.56 2.6 hydrates Carbo 101.26 110.74 126.63 149.75 (g) 23.76 18.33 26.99 57.89 40.95 38.64 95.73 42.47 63.05 12.67 13.03 10.26 13.85 85.11 9.78 7.11 - of which sugar (g) 16.67 54.03 49.9 0.62 0.42 2.5 0.2 0 0 0 0 0 0 0 0 0 0 0 0 0 Dietary fiber (g) 16.14 42.89 54.62 19.12 22.15 2.31 3.57 0.52 5.69 7.95 6.15 4.78 9.58 3.61 3.04 5.12 2.43 1.8 4.5 3.2 Salt (g) 0.8 0.0 0.0 0.2 1.3 2.3 2.7 0.9 5.5 0.5 4.0 9.3 5.3 2.9 0.8 2.4 2.0 1.1 6.4 0.8

footprint (kgCO CO 26.22 0.99 1.41 1.08 7.21 7.72 2.23 4.00 2.13 7.94 2.49 3.30 2.04 1.61 1.69 2.00 0.19 4.08 2.55 2 0.5 2

e) IMPRINT - PAGE 59

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V. is solely responsible is solely responsible V. Michael Williams, Trinity Michael Williams, Trinity

with the subject: “Legume recipe recipe with the subject: “Legume providers of the recipes. providers the contact. Please email your request to to request email your Please the contact. slowfood.de collection”. Disclaimer with been compiled has herein All information the assume no liability for The publishers care. of the information, and completeness correctness with the compliance or for subsequent changes, parties. of third rights private e. Deutschland Food Slow The opinions of this publication. the content for the reflect necessarily do not here presented to paths “Transition position of the EU project (TRUE) or the systems” legume-based sustainable TRUE project partners TRUE project Pinto, Elisabete calculations: Nutritional value Porto, of Portugal, University Catholic [email protected] footprint: Ecological Dublin, [email protected] College Copyright are parts constituent This document and its hold the The publishers copyright. by protected lie with the recipes to Rights the texts. to rights of the recipes Use providers. recipe the respective recipe of the respective the consent to is subject establish can Deutschland Food Slow providers. Material support Material the within compiled was of recipes This collection of the EU framework le sustainable to paths “Transition project (TRUE) in Europe” systems gume-based true-project.eu/ Union the European funding from TRUE received and innova 2020 research the Horizon through agreement with grant in accordance tion program 727973. No.

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V.,

V. V. V.

https://www.fondazioneslowfood. Title, p. 2, 4, 9, 13, 25, 29, 44 Claudia 2, 4, Title, p. John Hayduska https://www.fondazioneslowfood. Nina Wolff, acting chairperson of Slow of Slow chairperson acting Nina Wolff, dieUmweltDruckerei (Stand 18.12.2020) (Stand dieUmweltDruckerei

Author: see recipe Schauschau GbR, www.schauschau.cc Schauschau GbR, www.schauschau.cc Slow Food Deutschland e. Deutschland Food Slow Anne-Kathrin Schwarz, Schwarz, Anne-Kathrin

[email protected] Orders: First edition, December 2020 December edition, First Printing: Layout: Leimann / p. 50, 51 Franca Di Mauro / p. 53 Cecilia / p. Di Mauro 50, 51 Franca / p. Leimann Fenton 57 Catrina / p. Ueter 54 Detlev / p. Antoni for Slow Food Macedonia / p. 41 Slow Food Mace Food 41 Slow / p. Macedonia Food Slow for 48 Lea / p. Simonetti 43 Marco / p. donia archive p. 34 Sergio Diotti / p. 36 Mariana Assenova / p. 39 / p. 36 Mariana Assenova / p. Diotti 34 Sergio p. Hunters 40 The Recipe / p. Recktenwald Maike Natia Montgomery / p. 26 Soultana Maria Valamoti/ Maria Valamoti/ 26 Soultana Montgomery / p. Natia / 33 Giulia Tramis / p. Sauras 31 Elia Carceller p. beans: Slow Food International archive / p. 18, 47, / p. archive International Food Slow beans: 22 21 Inés Lauber / p. Mohr / p. Heike cover rear Nathansohn / p. 8, 10, 11 Marion Hunger / p. 14 / p. 8, 10, 11 Marion Hunger / p. Nathansohn 17 dish: Gabriella Cinelli, / p. Mirjana Ostojic Image rights: Image Translation: Texts: Niehaus Sarah Claudia Nathansohn, translation and editing: Anne-Kathrin Schwarz, Schwarz, editing: Anne-Kathrin and translation Claudia Nathansohn Recipes: press law: press e. Deutschland Food Responsible for content according to German to according content for Responsible Chefs’ Alliance Alliance Chefs’ com/en/slow-food-chefs-alliance/ Ark of Taste Ark of Taste com/en/what-we-do/the-ark-of-taste/ Projects for the conservation of of the conservation for Projects diversity biocultural Slow Food – because nutrition is everyone’s business! nutrition is everyone’s – because Food Slow https://www.slowfood.com/get-involved/ www.slowfood.de Luisenstrasse 45, 10117 Berlin, Germany 10117 Berlin, Germany 45, Luisenstrasse +49 (30) 2000475-0 Published by: e. Germany Food Slow IMPRINT Red, green, brown, spotted, long, short, round or flat – legumes come in a wide variety of shapes and colors. For centuries they have been reliable components of a bal- anced, resource-conscious and varied diet. And they are not just essential for our taste buds and health: They also promote biocultural diversity and global food security. For Slow Food, these all-rounders therefore belong on the menu of the future.

These recipes will give you an impression. The collection draws on the knowledge of regional food culture: People from all over Europe have contributed their expertise and favorite recipes. They inspire us with the wide-ranging uses of legumes, interpreted in a traditional or modern way – in spreads, soups and hearty dishes, or snacks, cakes, ice cream and other sweet variations.

Come with us on a journey through Europe’s kitchens and discover a wealth and variety of inspiring recipes!