Cannellini Bean & Black-Eyed Pea Cream with Espresso & Parmigiano-Reggiano/Coffee “Tiles”

Ingredienti, Massimiliano & Raffaele Alajmo / October 2011

For 4 servings

Cannellini bean puree:
• 1 cup (240 g) dried cannellini beans, soaked overnight and drained
• 1 carrot (60 g), roughly chopped
• 1/4 cup (35 g) white onion, finely chopped
• 1 1/2 stalks (25 g) celery, roughly chopped
• 2 tsps. (10 g) dry white wine
• 1/3 tsp. (2 g) salt
• 1/2 bay leaf
• 5 black peppercorns
• 2 coffee beans

  1. Bring all ingredients and 4 cups water to a boil in a pot; reduce heat to low; simmer until beans and vegetables are softened; remove from heat; drain in a colander set over a bowl; remove vegetables, bay leaf, peppercorns, and coffee from beans; discard; reserve beans and cooking liquid separately.

  2. Place beans in a blender; blend until smooth; strain through fine chinois into airtight container; cool completely; cover; reserve in refrigerator.

Black-eyed pea puree:
• 1 cup (100 g) dried black-eyed peas, soaked overnight and drained
• 3 Tbsps. plus 1 1/2 tsps. (20 g) carrot, roughly chopped
• 1 Tbsp. (10 g) white onion, finely chopped
• 3/4 stalk (8 g) celery, roughly chopped
• 1/2 Tbsp. (8 g) dry white wine
• 1/8 tsp. (1 g) salt
• 1/3 bay leaf
• 2 black peppercorns
• 1 coffee bean

  1. Bring all ingredients and 4 cups water to a boil in a pot; reduce heat to low; simmer until beans and vegetables are softened; remove from heat; drain in a colander set over a bowl; remove vegetables, bay leaf, peppercorns, and coffee from beans; discard; reserve beans and cooking liquid separately.

  2. Place beans in a blender; blend until smooth; strain through fine chinois into airtight container; cool completely; cover; reserve.

Parmigiano-Reggiano/coffee “tiles”:
• 1/4 cup (20 g) Parmigiano-Reggiano, finely grated
• 1 3/4 tsps. (4 g) bread crumbs
• 1/16 tsp. (1/2 g) ground espresso
• extra-virgin olive oil

  1. Mix cheese, bread crumbs, and coffee in a bowl; reserve.

  2. Heat a little oil in nonstick skillet set over low heat; place 4 spoonfuls of mixture in pan; cook until tile spreads out; carefully flip; cook 10 seconds; remove from heat; place on wire rack to cool; repeat with remaining mixture; reserve.

Assembly:
• 1/4 cup (60 g) vegetable gelatin broth
• 3 Tbsps. plus 3/4 tsp. (44 g) extra-virgin olive oil
• 6 Tbsps. (30 g) Parmigiano-Reggiano, finely grated
• 1 Tbsp. (16 g) brewed espresso
• 2 Tbsps. (25 g) pearl barley, cooked in salted water
• 3/4 cup (80 g) black-eyed peas, cooked and drained
• 1/8 tsp. (1 g) ground espresso
• 1/8 tsp. salt
• black pepper, freshly ground
• superfine sugar
• 1/2 oz. (12 g) pancetta, cut into thin julienne
• crema skimmed off the tops of two cups of espresso

  1. Heat 2 cups cannellini bean puree, 2/3 cup black-eyed pea puree, and 2/3 cup reserved cooking liquid in large saucepan set over medium heat; remove from heat; add broth, 2 Tbsps. plus 3/4 tsp. oil, cheese, and brewed espresso; blend 2 minutes with immersion blender; stir in barley, 1/2 cup black-eyed peas, ground espresso, and salt; season; add sugar; reserve (keep warm).

  2. To serve, divide reserved bean cream among shallow serving bowls; sprinkle with pancetta and remaining 1/16 tsp. espresso; drizzle with remaining 1 Tbsp. oil; garnish with remaining 1/4 cup black-eyed peas; make 6 to 8 dots of crema in each bowl; place a tile on the side of each.

What to drink: Franz Haas Pinot Nero Alto Adige 2009 Chef’s Note: We use espresso from Chikmagalur Karnataka in India and pancetta, which is smoked with bay and cherry woods, from Friuli in Italy. Using the fattier internal part of the cheese gives the “tiles” a lighter consistency.