Bruvòira

Name: Bruvòira
Cook time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 200 g di fagioli; 120 g di riso; 1 litro di latte; sale

Bruvòira is a warm, creamy Aosta Valley dish made with beans, rice, and milk.

4 servings

Easy

Aosta Valley

EasyAosta Valley

Bruvòira is a simple yet hearty dish from the Aosta Valley, perfect for a warm meal where a few ingredients create a complete balance. The presence of beans provides a soft texture and a delicately flavorful base, while the rice adds body to the dish. Milk binds the ingredients together during cooking and provides a creamy consistency, without requiring elaborate seasonings. The result should remain soft and enveloping, with the beans tender and the rice well-cooked, yet still recognizable. The technique relies on slow, even cooking, essential for blending the liquid without it sticking to the bottom. Bruvòira is part of the traditional cuisine of the Aosta Valley. Aosta Valley.

Instructions

Voice reading

6 steps · natural Italian voice

Soak the dried beans

If using dried beans, cover them with plenty of water and soak them overnight. Soaking should soften the beans and make them more uniform during cooking; once done, drain them before proceeding. If using "faseu dël papa" beans, proceed directly to the next step after peeling them.

Peel the indicated beans

If you're using "faseu dël papa" beans, carefully remove the skin before cooking. Finish peeling the beans when they're free of their outer skin and ready to be placed in the refrigerator. shallow panFor soaked dried beans, skip this step and proceed directly to cooking them in water.

Cook the beans

Put the beans in a shallow pan, cover them with salted water and cook them over low heatMaintain a gentle boil, avoiding a high boil that could break the beans. Continue cooking until they are cooked and fork-tender; the time may vary depending on the type and initial consistency of the beans.

Combine rice and milk

When the beans are tender, add in the shallow pan three handfuls of rice, pour the liter of milk and season with salt to tasteMix carefully to distribute the ingredients and gradually return them to the cooking mode. The mixture It must be well mixed, with the milk enveloping the rice and beans without forming lumps.

Complete cooking

30 min

Cook over low heat Cook for thirty minutes, stirring regularly to prevent the rice or milk from sticking to the bottom. Maintain a gentle boil and continue until the rice is cooked and the mixture appears thick and creamy. If necessary, adjust the salt before serving. turn off the heat.

Serve the bruvòira

Serve the bruvòira piping hot, dividing each portion with the rice and beans along with the creamy milk base. The right consistency is soft and enveloping, not dry; serve immediately after cooking, when the heat keeps the dish flowing.

Chef's Tips

Keep cooking over low heat after adding the milk, stirring regularly to obtain a creamy preparation without sticking to the bottom of the shallow pan.