- 250 g Panzani Vegetable Elbows
- 125 g white beans
- 275 g potatoes
- 225 g spinach
- 8 young leeks
- 2 egg yolks
- 125 g butter
- Grated nutmeg
- 125 g flour
- 4 basil leaves
- 4 sage leaves
- 25 cl dry white wine
- 6 tablespoons veal jus
- Salt, ground pepper
- Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Difficulty: 2
As perfected by Chef Hubert for Panzani, this elegant dish combines tender vegetable elbows with savory leeks and creamy white beans.
- Soak the white beans for 12 hours in cold water, then cook in boiling salted water for 1¼ hours.
- Peel the potatoes and cook in boiling water until tender. Wash the spinach and cook for 8 minutes in boiling salted water. Drain well, blend the spinach, and mix with the mashed potatoes.
- Add the egg yolks, flour, and grated nutmeg; season with salt and mix to form a dough. Shape into small balls, roll thin, and cut into small pieces.
- Trim and cut the leeks into 4 cm sections; brown in 50 g butter.
- Stir in basil, sage, and white wine; cook for 10 minutes. Add the beans with some cooking water, then the veal jus. Simmer a few minutes.
- Cook the Panzani Vegetable Elbows in 3 liters of boiling salted water for about 14 minutes. Drain, season with salt and pepper, and sauté quickly in the remaining butter.
- Combine the elbows with the bean mixture. Serve hot on warmed plates.
Recipe from Chef Hubert for Panzani
