Tutu de feijão with egg, greens and rice

Ingredients

For 1 serving

• Cooked borlotti beans160 g
• Corn flour20 g
• Onion50 g
• Garlic2 cloves
• Eggs1
• Tuscan kale100 g
• White rice40 g
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: eggs,

In season: October – March

Method

1. Boil the rice in salted water for the time on the packet and drain. Meanwhile hard-boil the egg in boiling water for 9 minutes, cool and peel it.
2. Blend the drained borlotti beans with a generous glass of water into a smooth cream. Chop the onion and garlic.
3. Heat half the oil in a small pan over medium heat and fry the onion with half the garlic for 3 minutes, until soft. Pour in the bean cream, bring to the boil and whisk in the cornmeal in a thin stream.
4. Cook over low heat for 8 minutes, stirring often, until the tutu is as thick as a soft purée; salt it.
5. Meanwhile strip the rib from the cavolo nero and shred it; sauté it in a frying pan with the remaining oil and garlic over high heat for 3–4 minutes, until wilted; salt it.
6. Serve the tutu with the egg in wedges, the greens, the rice and chopped parsley.