Dried borlotti beans
The dried borlotti beans of Agricola Locci are the result of the Umbrian agricultural tradition. Cultivated and processed according to the ancient rural tradition. 100% Umbria.
- Harvest location
- Average altitude
- 250 m slm
- phaseolus vulgaris
- Sowing period
- April and May
- Harvest period
- August and September
The Agricola Locci borlotti beans are expertly cultivated, produced and packaged exclusively in Umbria according to the integrated farming directions. Borlotti beans are the most widely used variety of bean and are exceptional in terms of their taste and organoleptic properties. The “Phaseolus vulgaris” variety is sown in April-May and harvested in August-September.
Rich in proteins and low in fat, Borlotti beans are the perfect meal for those seeking a healthy diet. Ideal in salads and soups, minestrone, pasta and beans, risotto or just as a side dish.
Average nutritional values per 100g of product:
Energy: 1216Kj - 291Kcal; Fats: 2g, of which saturated 0g; Carbohydrates: 47.5g; of which sugars: 3.5g; Fiber: 17.3g; Proteins: 20.2g; Salt: 3mg; Water: 9.5g
Food subject to natural weight loss. It may contain traces of GLUTEN.
Produced and packaged for Agricola Locci at: Fraz. Protte di Spoleto 38, 06049 Spoleto (PG) ITALY
GNOCCHI WITH ROCKET AND BEANS
800g potato gnocchi - 200g borlotti beans - 1 onion - small bunch rocket - 1/2 dry white wine glass - 2 tbsp grated grana cheese - 3 rosemary branches - 4 tbsp extra virgin olive oil - salt and black pepper
Rinse the beans, removing any impurities, and leave them to soak overnight. Rinse again under tap water. Place the beans in a large pot of boiling water with peeled garlic cook for 1 hour and a half. Meanwhile, clean the rocket and brown it with onion and olive oil in a pan. Add the drained beans, white wine, salt, black pepper and rosemary.
Cook the gnocchi in a pot and put them in the pan when they are cooked. Serve the gnocchi with a sprinkle of grated grana cheese.