The glass pot Shotel is the ideal product for cooking legumes in a flask. It can also be used as a beautiful design piece for decorating your home. An elegant bottle in borosilicate glass that takes us back to the wares of ancient patrician Rome and the opulent banquets of that era. The archetypal shape is reminiscent of the alchemist’s flacon. Designed by Piercarlo Crachi for Blueside Emotional Design.
Quality certificate
All the objects of Blueside Emotional Design are strictly made in Italy. For their realization, borosilicate glass 3.3 is used, a glass of high purity, since it is lead free. This glass is extremely transparent, offers high resistance to thermal shocks and is unassailable by the most common aggressive chemical agents, furthermore it maintains its characteristics unaltered over time.
Size for 6 servings (400 g of legumes)
Standard equipment
1 legumes pot in handblown borosilicate glass
1 natural cork stopper for food use with a borosilicate glass vent
1 heat diffuser
1 plastic funnel for filling with presoaked legumes
1 tasting ladle of handmade glass for tasting the legumes during cooking
The crockpot can be used with any type of legumes. It is advisable to check the degree of doneness, as the cooking time can vary for different types of legumes. However, do not exceed the amount of 400 g of legumes and 1.2 L of water, and always keep the flame at the lowest heat for the entire time of the cooking, which must be slow and constant.
RECIPE: BEANS IN A FLASK
Ingredients for 4-6 servings:400 g white cannellini beans
4 pinches salt
1 pinch pepper or 1 teaspoon whole peppercorns
2 tablespoons extra virgin olive oil
5 leaves of sage
2 sprigs rosemary
3 cloves garlic in the husk
1 liter still mineral water for the Venere
1.2 liters still mineral water for the Shotel or Morandi
Procedure
Soak the dried beans the day before cooking for at least 12 hours in a pot with water. The water must cover the legumes by at least 1.5 inches (4 cm).
After soaking, rinse them under running water.
Put them inside the legumiera using the plastic funnel.
Add the above ingredients one by one, and at the end add 1.2 liters of still mineral water (1 liter for the Venere version).
Place the heat diffuser over the smallest burner on your gas stove with the flame turned down to the lowest heat. Alternatively, electric burners can be used, but not infrared or induction stoves.
Close the legumiera with the special cork with a glass vent and place it on the burner. Cook for about an hour and a half or more, according to taste and the consistency desired.
If you buy the tasting ladle accessory you can check the doneness of the beans.
At this point, remove from the heat and let it rest for 5 minutes. Do not prolong the resting time, because otherwise the beans continue to cook and risk forming a mass at the bottom of the legumiera, making it hard to remove them.
Pour the contents into a serving dish, using the cooking liquid according to your taste.
Add raw extra virgin olive oil and ground pepper and add salt only if necessary.
OTHER VARIATIONS
Once cooked, beans can be prepared in a thousand other ways, according to each person’s creativity and preferences.It is suggested that the legumiera be washed in the dishwasher or by hand with hot water and dish detergent, and if necessary using a bottle brush, rinsing the inside and outside with deionized water if possible in order to eliminate water spots.
The glass pot Shotel is the ideal product for cooking legumes in a flask. It can also be used as a beautiful design piece for decorating your home. An elegant bottle in borosilicate glass that takes us back to the wares of ancient patrician Rome and the opulent banquets of that era. The archetypal shape is reminiscent of the alchemist’s flacon. Designed by Piercarlo Crachi for Blueside Emotional Design.
Quality certificate
All the objects of Blueside Emotional Design are strictly made in Italy. For their realization, borosilicate glass 3.3 is used, a glass of high purity, since it is lead free. This glass is extremely transparent, offers high resistance to thermal shocks and is unassailable by the most common aggressive chemical agents, furthermore it maintains its characteristics unaltered over time.
Size for 6 servings (400 g of legumes)
Standard equipment
1 legumes pot in handblown borosilicate glass
1 natural cork stopper for food use with a borosilicate glass vent
1 heat diffuser
1 plastic funnel for filling with presoaked legumes
1 tasting ladle of handmade glass for tasting the legumes during cooking
The crockpot can be used with any type of legumes. It is advisable to check the degree of doneness, as the cooking time can vary for different types of legumes. However, do not exceed the amount of 400 g of legumes and 1.2 L of water, and always keep the flame at the lowest heat for the entire time of the cooking, which must be slow and constant.
RECIPE: BEANS IN A FLASK
Ingredients for 4-6 servings:400 g white cannellini beans
4 pinches salt
1 pinch pepper or 1 teaspoon whole peppercorns
2 tablespoons extra virgin olive oil
5 leaves of sage
2 sprigs rosemary
3 cloves garlic in the husk
1 liter still mineral water for the Venere
1.2 liters still mineral water for the Shotel or Morandi
Procedure
Soak the dried beans the day before cooking for at least 12 hours in a pot with water. The water must cover the legumes by at least 1.5 inches (4 cm).
After soaking, rinse them under running water.
Put them inside the legumiera using the plastic funnel.
Add the above ingredients one by one, and at the end add 1.2 liters of still mineral water (1 liter for the Venere version).
Place the heat diffuser over the smallest burner on your gas stove with the flame turned down to the lowest heat. Alternatively, electric burners can be used, but not infrared or induction stoves.
Close the legumiera with the special cork with a glass vent and place it on the burner. Cook for about an hour and a half or more, according to taste and the consistency desired.
If you buy the tasting ladle accessory you can check the doneness of the beans.
At this point, remove from the heat and let it rest for 5 minutes. Do not prolong the resting time, because otherwise the beans continue to cook and risk forming a mass at the bottom of the legumiera, making it hard to remove them.
Pour the contents into a serving dish, using the cooking liquid according to your taste.
Add raw extra virgin olive oil and ground pepper and add salt only if necessary.
OTHER VARIATIONS
Once cooked, beans can be prepared in a thousand other ways, according to each person’s creativity and preferences.It is suggested that the legumiera be washed in the dishwasher or by hand with hot water and dish detergent, and if necessary using a bottle brush, rinsing the inside and outside with deionized water if possible in order to eliminate water spots.