Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
By Harold McGee
Published 2004
Lupins, lupini in Italian, come from several different species of Lupinus (albus, angustifolius, luteus). They’re unusual because they contain no starch—they’re 30–40% protein, 5–10% oil, and up to 50% soluble but indigestible carbohydrates (soluble fiber). Though there are some “sweet” types that require no special processing, many varieties contain bitter and toxic alkaloids and so are soaked in water for up to several days to leach these substances out. They’re then boiled until soft, and served in oil, or toasted and salted. A New World species, L. mutabilis, grown in the Andes, has a protein content approaching 50% of the dry seed weight.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement