Cannellini beans, also called white beans, are a botanical variety of the great bean species (Phaseolus vulgaris). These beans are starchy seeds that belong to the IV fundamental group of foods, being a nutritional source of complex carbohydrates, fiber, mineral salts and specific vitamins.
Cannellini are typical Italian legumes widely used in traditional cuisine, especially in the Tuscany region and central Italy in general. Fresh, frozen, dried and boiled or preserved in jars, they are a widespread ingredient for first courses and side dishes.
Cannellini: Properties and Benefits
ENERGY INTAKE. They have a variable caloric intake depending on the state of conservation. The total calories of these beans are lower than refined grains and more similar to those of other fiber-rich starchy seeds. The energy content is provided mainly by carbohydrates, followed by proteins and a small amount of lipids;
MACRONUTRIENTS. Carbohydrates are complex (starch), peptides have medium biological value and unsaturated lipids. These proteins are rich in lysine and low in sulfur amino acids. Fiber is abundant and cholesterol is absent.
MICRONUTRIENTS. In these beans there are many mineral salts, such as potassium, iron, phosphorus, manganese, calcium, zinc and selenium. With regard to vitamins, on the other hand, there are those dewl group B such as thiamine B1, niacin PP, pantothenic acid B5 and pyridoxine B6. There is also a fair concentration of lecithins, phytosterols and other polyphenolic antioxidants.
White beans are gluten, lactose and histamine free, but their proteins may be responsible for specific allergy.
Cannellini Beans: In the kitchen
- Classic sheets: 12
- Cannellini beans: 140g
- Black sesame seeds: 1 tablespoon
- Fine salt
- Brandy: 50 ml
- Butter: 10 g
- Shrimp: 12
- Sweet paprika: 1 pinch.
To prepare the sheets with cream of cannellini and shrimp sauté, start cleaning the shrimps by depriving them of the head, paws and shell (while keeping the tail). In a non-stick pan melt the knob of butter and when it is hot, brown the shrimp on both sides. Blend with the brandy, letting it evaporate, finally salt. Move on to the preparation of the cannellini cream: drain the beans well and put them in a mixer with 1 pinch of salt and 1 pinch of paprika and chop them finely until you get a creamy consistency. Pass the shrimp in the black sesame seeds on both sides, making them adhere well. Transfer the cannellini cream to a sac-à-poche and compose the appetizer by squeezing a little cream on each sheet by laying a shrimp on it. Here are ready your sheets with cream of cannellini and shrimp sautè!