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skins and red wine risotto



This dish seems a heresy, but surprises the palate!
is prepared with the skins of the beans, stewed with olive oil and white onions: the skins take the taste of what you put in a pan and remain crisp. The beans inside you can eat them separately (seasoned with olive oil, salt and some pepper are great) or throw them in a pan with the skins. I added half cooked of canned tomatoes, a pepper and grate some cheese on a plate of fresh. The skins need to cook for 30-40 minutes until they lose their hair inside and become shiny, I would recommend if you are even a bit crude are inedible! Try them
also very hot on toast, are excellent! Luca