|
The delicate flavour, the tender skin, the precious cultivation, require a more
traditional method of cooking, that is, al fiasco, or boiled and dressed with a
drizzle of extra virgin oil, a little salt and a sprinkling of freshly ground
white pepper.
Put 300g of dried beans, 50g of extra virgin olive oil, 5 sage leaves and two
cloves of unpeeled garlic in a wine bottle where the straw has been taken off,
season with salt and fill three-quarters full with water.
Tap the bottle with cotton and tie it with string so it cannot come open. Make
sure that you use water with no lime and chlorine. Cook on a low heat near to
the fireplace or under the ashes. The beans must never boil.
They are ready when all the water has evaporated. It takes several hours tocook.
 |
|
Le ricette dai migliori ristoratori
|
|
