Scrambled beans and broccoli

INGREDIENTS

  • 4 tablespoons olive oil
  • 4 leeks 
  • 1 can of INALPA beans
  • 4 garlic cloves
  • 250 g prosciutto
  • 500 g broccoli 
  • 50 g parsley
  • 250 g cherry tomatoes 
  • 1 onion
  • 60 g butter
  • 200 g rice
  • 500 cc vegetables broth
  • 3 tablespoons Parmesan cheese
  • 4 eggs 
  •  

STEP-BY-STEP PREPARATION

  1. Cut the leeks in circles, chop the garlic and cook everything with oil.
  1. Add prosciutto cut into thin strips, broccoli and INALPA beans.
  2. Sauté everything and add cherry tomatoes. Season it. 
  3. Chop the onion and put it in a saucepan with butter.
  4. Add rice and sauté it. 
  5. Add the broth and cook it for 16 to 18 minutes. Once ready, add the grated cheese.
  6. Serve the rice in separate plates, cover it with the beans and broccoli mixture and top it off with a fried egg.

SERVES

4 portions

French-like peas

INGREDIENTS

  • 2 cans of INALPA peas
  • 4 eggs
  • 50 g butter
  • 1 big onion
  • 100 g smoked pancetta
  • 4 thick slices of bread
  • 50 cc white wine
  • 1 garlic clove
  • Salt to taste
  • Pepper to taste

STEP-BY-STEP PREPARATION

  1. Cut the pancetta into cubes and brown it in a non-stick pan without any fat.
  1. Once it’s brown, add butter and the chopped onion.
  2. Add the INALPA peas and sauté for a few minutes.
  3. Add white wine.
  4. Season with salt and pepper and cover it. Let it cook until the peas are tender and the wine has reduced.
  5. Place the slices of bread on a buttered baking tray and toast on one side.
  6. Once ready, peal the garlic, cut it in half and rub the brown side of the toast with it. Set aside.
  7. Make fried eggs.
  8. Serve by arranging on separate plates one bread toast, the peas over it and one fried egg on top.

SERVES

4 portions

Multicolored salad

INGREDIENTS

  • 1 can of INALPA mixed vegetables
  • 1 rib of celery
  • 1 carrot
  • 8 cherry tomatoes
  • 4 crab sticks
  • 1 tablespoon lemon juice
  • 1 tablespoon grain mustard
  • 3 tablespoons olive oil 
  • Salt to taste
  • Pepper to taste
  • Fresh thyme to taste

STEP-BY-STEP PREPARATION

  1. Drain thoroughly the INALPA mixed vegetables, chop the celery and grate the carrot. Mix those ingredients with cherry tomatoes cut into halves and crab sticks cut into pieces. Season with salt, pepper and thyme to taste. Place the salad servings in separate bowls.
  1. Before serving this delicious multicolored salad, season it with vinaigrette to taste.
  2. Vinaigrette: dissolve the salt with lemon juice; mix it with pepper, mustard and olive oil.

SERVES

4 portions

Corn and pancetta flan

INGREDIENTS

  • 250 g smoked pancetta
  • 2 cans of INALPA yellow corn kernels
  • 6 eggs
  • 350 cc heavy cream
  • Green leaves for garnish
  • Red bell pepper for garnish
  • Salt to taste
  • Pepper to taste

STEP-BY-STEP PREPARATION

  1. Set aside 4 slices of pancetta for garnish and cut the remaining pancetta into very small squares, place them in a preheated pan, remove the excess of fat and dry over low heat until crispy in texture.
  1. Process half of the INALPA corn kernels with half of the eggs, and set aside in a bowl.
  2. Beat the eggs and add them to the previous mixture, then add the remaining corn. Thoroughly mix the preparation with heavy cream and add the crispy pancetta. Season with salt and pepper.
  3. Place the mixture in a mold, cover it with aluminum foil and bake it in a water bath at medium heat for 45 minutes.
  4. Presentation: place the slices of pancetta over butter paper on a baking sheet; bake them at medium heat until they become dry and crispy. Garnish with green-leaf vegetables, the red bell pepper cut into thin strips and the slices of crispy pancetta.

SERVES

4 portions

Crispy corn packages

INGREDIENTS

  • 200 g melted butter
  • 500 g phyllo dough
  • 2 leek bundles
  • 100 g butter
  • 100 g pastry flour
  • 500 cc milk
  • 2 cans of INALPA corn kernels
  • 400 g grated Reggianito cheese
  • Nutmeg to taste
  • Pepper to taste
  • Salt to taste
  • 3 egg yolks

STEP-BY-STEP PREPARATION

  1. Brush the phyllo dough sheets with butter and layer them by stacking five sheets at a time. Split into four squares.
  1. Cut the leeks into thin strips and sauté them with butter.
  2. Add flour and cook for one minute, pour the milk and stir to avoid lumps. Cook until it thickens.
  3. Remove from fire and add the thoroughly drained INALPA corn kernels and grated cheese. Season it and let it cool down.
  4. Place a tablespoon of the filling in the center of each square. Brush beaten egg yolks around the edges, lift up the dough corners to shape it into small packages and tie them with a leek string.
  5. Bake the packages on a buttered sheet at medium heat for 15 minutes until they brown.

SERVES

4 portions

Delicious Corn Soup

INGREDIENTS

  • 50 cc olive oil
  • 1 can of INALPA yellow creamed corn kernels
  • 1 can of INALPA yellow corn kernels
  • 1 tablespoon coarse salt
  • 1 onion
  • 2 L vegetables broth (leek, celery, carrots, onions)
  • 1 teaspoon sweet paprika 
  • 120 g Philadelphia cream cheese
  • Toasted sesame seeds

STEP-BY-STEP PREPARATION

  1. Put the INALPA creamed yellow corn in an oiled saucepan. Sauté and then add the corn kernels.
  1. Season with salt and add the chopped onion.
  2. Cook everything for five minutes, add the cooking liquid along with the paprika, reduce the heat to low and cook for 25 minutes.
  3. Put a tablespoon of cream cheese on each plate and on top of it, pour the soup and sprinkle with sesame seeds.
  4. To make this delicious soup even more flavorful and complete, you can serve it with some toasted bread slices.

SERVES

4 portions

Fresh corn pie

INGREDIENTS

  • 2 onions
  • 1/2 bell pepper 
  • 30 g butter
  • 2 tablespoons pastry flour
  • 200 cc milk
  • 1 can of INALPA white creamed corn kernels
  • 50 g grated cheese
  • 200 g ham
  • 3 eggs
  • 1 tomato
  • 1 pie dough disc
  • Salt to taste
  • Pepper to taste
  • Nutmeg to taste
  • Paprika to taste

STEP-BY-STEP PREPARATION

  1. Put the butter in a pan and brown the onion with the bell pepper. 
  1. Add the flour and cook for one minute, pour the milk and stir to avoid lumps. Then cook everything for two more minutes.
  2. Add the INALPA white creamed corn, the grated cheese, the chopped ham and the slightly beaten eggs. 
  3. Season with salt, pepper and nutmeg.
  4. Mix thoroughly and fill the precooked dough.
  5. Cut the tomato into slices and arrange them on top of the preparation. Sprinkle paprika.
  6. Bake until browned. Let it cool down and serve with green-leaf vegetables.

SERVES

4 portions

Warm chickpeas and baby potatoes salad

INGREDIENTS

  • 350 g baby potatoes
  • 1 can of INALPA chickpeas
  • 1 purple onion
  • Mixed sprouts
  • 200 g Brie cheese 
  • 200 g cream cheese
  • 2 tablespoons grain mustard
  • 3 tablespoons olive oil 
  • Salt to taste
  • Pepper to taste

STEP-BY-STEP PREPARATION

  1. Cook the baby potatoes in boiling water until they come to boil, remove from the fire and interrupt the cooking with cold water. Set them aside. 
  2. Sauté the baby potatoes in olive oil and mix them with INALPA chickpeas and the onion cut into thin slices.
  3. Mix the cream cheese with grain mustard, oil, salt and pepper.
  4. To improve the flavor of this delicious warm salad, season it right before serving. Arrange the salad on top of green-leaf vegetables and add the cheese on top.

SERVES

4 portions

Sauté lentils with skewers sticks

INGREDIENTS

  • 1 can of INALPA lentils
  • 2 scallions
  • 1 onion
  • 8 Paris mushrooms 
  • 8 Bocconcini
  • 8 basil leaves
  • 8 cherry tomatoes
  • Olive oil to taste
  • Salt to taste
  • Pepper to taste
  • Coarse salt to taste
  •  

STEP-BY-STEP PREPARATION

  1. Sauté the onion and the scallion in olive oil.
  2. Add the INALPA lentils, sauté everything and season to taste. Set aside. 
  3. Thread the mushrooms, bocconcini, basil leaves and cherry tomatoes into a wooden skewer, alternating them.
  4. Slightly heat everything on a tray.
  5. For the final plating, place a base of lentils and arrange two skewers on top of it.
  6. Finish the presentation by seasoning with some olive oil drops and some coarse salt.

SERVES

4 portions

Vegetarian stuffed tomatoes

INGREDIENTS

  • 4 big rounded tomatoes
  • 4 tablespoons white cheese
  • 1 can of INALPA soybeans
  • 1 tablespoon chopped pickled vegetables
  • 1 chopped hard-boiled egg
  • 4 black olives 
  • Basil

STEP-BY-STEP PREPARATION

  1. Wash and thoroughly dry the tomatoes, then cut a lid on the leafy side. Hollow them out and season the inside with some salt and pepper.
  2. In a bowl, mix the white cheese, together with the INALPA soybeans. 
  3. Add the chopped pickled vegetables, mix everything and season to taste. 
  4. Stuffed the tomatoes with the previous mixture and sprinkle with the hard-boiled egg.
  5. For final plating, garnish to taste using the black olives, the hard-boiled egg, a tablespoon of pickled vegetables and basil leaves.

SERVES

4 portions

Spring salad

INGREDIENTS

  • 150 g carrots 
  • 2 green apples
  • 1 can of INALPA beetroot
  • 1 handful corn kernels
  • 2 tablespoon mayonnaise
  • 100 cc heavy cream
  • 8 leaves iceberg lettuce
  • Salt to taste
  • Pepper to taste

STEP-BY-STEP PREPARATION

  1. Cut the carrots into sticks and the green apples into small cubes.
  2. Then, mix the drained INALPA beetroot with the handful of yellow corn kernels, carrots and apples.
  3. Combine the mayonnaise with the heavy cream and season with some salt and pepper. Use this dressing to season the salad.
  4. To serve this delicious and fresh salad, build up individual “bowls” by joining two lettuce leaves and accompany it with small toasted whole wheat bread cubes.

SERVES

4 portions

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