From Gusto Italiano
1 c cooked beans
1 clove garlic
2 T olive oil
2 t herbs (we used sage and tarragon)
1 T lemon juice
Mash together or put in food processor until well blended.
You can use chicory, but we couldnt find chicory, so we used dandelion greens and beet tops. (They were too bitter.)
If you are using a harder green, par boil it for a few minutes until softened. Arrange on a plate, with a scoop of bean mix on top. Pour olive oil on top.
It's okay...but a lot of chewing, especially with tougher, bitter greens.
3 comments:
it should be with marrowfat beans. I've never tried the canellini beans one.
Yeah, marrowfat beans are pretty difficult to find in the U.S., so cannelis are the easiest Italian white bean to substitute. This dish, however, was an excercize in substitions gone too far. We may try it again with more faithful ingredients some time.
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