Shotel, pot for cooking legumes in glass

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Designer: Piercarlo Crachi

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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.

Size for 6 servings (400 g of legumes)

Standard equipment

  • 1 cooking 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 legumiera 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.

Material: 3.3 borosilicate glass, natural cork

Dimensions dxh: 186x305mm

Suggested song: Fabio Concato, Tienimi dentro te

Ingredients for 4/6 people:

  • 400g white cannellini beans,
  • 4 pinches of salt,
  • 1 pinch of pepper,
  • 2 tablespoons extra virgin olive oil,
  • 5 sage leaves,
  • 2 sprigs of rosemary,
  • 3 cloves of garlic with jacket,
  • 1L of natural mineral water

Procedure Soak the dried beans the day before cooking them in a pot with water for at least 12 hours. The water must exceed the level of the beans by two fingers. After soaking, rinse them under running water. Insert them using the appropriate plastic funnel inside the vegetable dish. Add the above ingredients one by one and finally 1 L of water.

Place the flame spreader on the smallest gas stove in your kitchen at minimum flame intensity.

Alternatively, you can use electric or infrared hobs and induction hobs with a special reducer. Close the vegetable dish with the cork fitted with a glass vent and place it on the stove and cook for about an hour and a half or more, according to the taste and desired consistency. If you purchase the tasting ladle accessory, you can check the cooking status. At this point, remove from heat and leave to rest for 5 minutes. Do not lengthen the standing time because otherwise the beans will continue to cook and risk accumulating in the bottom of the legume container, making it difficult to come out. Pour the contents into a serving dish using the cooking liquid according to your taste.

Add raw oil and ground pepper and add salt only if necessary.


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