Difficulty:[usr 2]
Soak the beans for 12 hours in cold water, then cook them in boiling salted water for 1 1/4 hours. Peel the potatoes, cook them in boiling water. Wash the spinach, cook for 8 minutes in salted boiling water. Drain them well, pass them through a blender, mix them with the crushed potatoes. Add the egg yolks, flour, nutmeg; salt and mix well. Form balls of this dough, roll them small, then cut them into small pieces. Peel and cut the leeks into 4 cm long sections, brown them in 50 g of butter.
Stir in basil, sage and white wine; cook for 10 minutes. Add the beans and a little of their cooking water, then the veal jus. Let simmer for a few minutes. Immerse the elbows for about 14 minutes in 3 liters of boiling salted water, drain them, season them with salt and pepper, sauté them quickly in the remaining butter. Add to beans. Serve in hot plates.
the recipes of chef Hubert for Panzani
