The molletes with bean cream and cheese, accompanied by fresh Pico de gallo, are perfect for a quick lunch or casual dinner. The rich and velvety bean cream pairs perfectly with the crunchiness of the toasted rolls and the savory taste of the gratinated cheese. The Pico de gallo, with its fresh and spicy flavors, adds a touch of freshness and color to the dish.
We made this recipe on the TV7 Gold show: Due chiacchiere in cucina.
Ingredients
- 4 soft rolls;
- 200 g boiled beans;
- Onion;
- Celery;
- Garlic;
- Vegetable oil as needed;
- Nobili Scamorza;
Pico de gallo
- 1 green chili;
- 1 ripe tomato;
- 1 ripe tomato;
- 1 spring onion;
- Lime;
- Salt and oil as needed;
Preparation
To prepare this delicious dish, start by softening the beans and boiling them with an onion, two cloves of garlic, and some celery. Once cooked, drain them and blend them with an immersion blender.
In a pan, add a drizzle of vegetable oil and sauté the bean cream, adjusting the salt. Cut the rolls in half, toast them lightly, spread the bean cream on top, and add a slice of Nobili Scamorza. Grill the rolls for a few minutes.
Meanwhile, prepare the Pico de gallo by dicing the tomato, onion, and chili into small cubes. Season everything with lime, oil, and salt, and serve the Pico de gallo with the Mollete while still hot.