Zolfini Beans Superior Quality - Del Colle

Premium Zolfini beans are a rare and prized legume rooted in the Tuscan tradition. Small, roundish and straw yellow in color, they stand out for their exceptionally thin skin and intense, enveloping flavor, ideal for simple dishes full of character.

characteristics and properties: Carefully cultivated and selected for their superior quality, Zolfini beans are naturally gluten-free and rich in protein, fiber, iron, calcium and other valuable nutrients. Their almost imperceptible skin makes them extremely easy to digest and velvety on the palate. They cook evenly and offer excellent culinary yield.

how to use: They require soaking for 1-4 hours. They cook slowly in approximately 50-60 minutes, preferably in unsalted water over low heat to best enhance their creaminess. Perfect for soups, rustic soups, side dishes or as a main course with a drizzle of extra virgin olive oil.

in the kitchen: In the kitchen, Premium Zolfini beans are synonymous with authenticity and flavor. They pair perfectly with aromatic herbs, whole grains, vegetables and white meats. Also excellent simply boiled, they are the ideal ingredient for enhancing traditional dishes or creating innovative recipes with a gourmet touch.

Gourmet recipes

Two recipes to showcase a special Tuscan bean, with a brief soaking time of 1-4 hours and slow cooking of approximately 50-60 minutes. Ingredients with links can be found at Green Block Market.

1. Zolfini with new-season olive oil, sage and pepper (gourmet, 1 h 15 + soaking, serves 4)

Ingredients: 250 g beans, sage, rosemary, granulated garlic, BIO extra virgin olive oil, black pepper, coarse sea salt at the end of cooking, toasted bread for serving.

1. Soak the beans for 1-4 hours, then drain them.
2. Cook them for 50-60 minutes over low heat in unsalted water with sage, rosemary and a pinch of granulated garlic.
3. When tender, add the coarse salt at the end of cooking and drain them gently.
4. Serve hot with plenty of raw olive oil, black pepper and toasted bread.

2. Creamy Zolfini with sun-dried tomatoes and rosemary (gourmet, 1 h 30 + soaking, serves 4)

Ingredients: 250 g beans, 50 g San Marzano sun-dried tomatoes, sliced onion, rosemary, oregano, BIO extra virgin olive oil, black pepper, fine sea salt.

1. Soak the beans for 1-4 hours and cook them for 50-60 minutes over low heat in unsalted water, then drain them, reserving a ladleful of the cooking water.
2. Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and cut them into strips.
3. Rehydrate the onion, drain it and sauté it in oil with the rosemary for 3 minutes.
4. Add the beans, sun-dried tomatoes and a little cooking water; cook for 5 minutes over low heat.
5. Finish with oregano, pepper, fine salt and a drizzle of raw olive oil.

500gr - 18,00 €/Kg

origin: Italy (Tuscany, PI)

best before: 03/27

technical data sheet