Instructions:
Soak the beans overnight in cold water. Cook the beans in salted water for about 1 hour. In the meantime, clean, wash and dry the radicchio. Put half of the beans (save the remaining beans in the water) into a blender. Add extra virgin olive oil, vinegar, black pepper and 1 and 1/4 cup of water from the beans. Blend the beans until creamy. Set aside. Display on plates or salad bowl, radicchio and drained whole beans. Toss with the creamed bean dressing.Serve with Pinot Bianco white wine. Note: 2 cups of dried Borlotti beans could be substituted with 1.5 lb of cooked beans (Andolfo 3 jars) Serves 6 to 8 people.
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