Crostone col Finocchio e Fagioli - White Bean and Fennel Croston
by
- 1-1/2 cups white beans (zolfino, cocco, great northern, navy)
- 1 red onion, finely chopped
- 1 fennel bulb, chopped into small cubes, some light green fronds included
- Olive oil
- Sage leaves
- Salt
- Black pepper
- Hearty bread
Spoon the beans onto slices of hearty, dense-crumbed, wood-oven baked bread, drizzle with olive oil and season with freshly ground black pepper. Or serve the beans as a side dish, always with oil and black pepper.
Yield: 6 servings
Related Recipe Categories
Appetizers
Elaine Trigiani develops recipes, writes, and teaches olive oil tasting seminars and olive oil cooking classes in the United States and in Italy. |