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This online cooking event explored the secrets of cooking with pulses with Chef Ben Perry showing us how to make two dishes.
Maultaschen, sometimes referred to as Swabian ravioli, is a dish that is said to have been first created by Cistercian monks in the south of Germany. The filling for our version was a tasty mix of lentils, radicchio, and pears. See how they are made here.
During the class, we also learned how to make the creamiest and most delicious hummus. It’s surprisingly easy to master this Middle Eastern staple and impress family and friends with your own homemade batch. Learn the method here.
The session was moderated by Alexander Uhlmann from Slow Food Germany and presented along with legume preparation expert Cecilia Antoni (Bean Beat, Global Bean Project). Cecilia talks about her interest in pulses, the work of the Global Bean Project, the health benefits of pulses, and provides some tips here.
Revisit the entire recording of the event to get some great tips for cooking pulses!
Find the recipes here:
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