(for 4 people)
INGREDIENTS
- 200 g of cannellini beans
- 100 g di olive taggiasche
- 350 g tomato purée
- 80 g of black olives
- 8 slices of naturally leavened bread
- 1 teaspoon of smoked paprika
- 1 golden onion
- 1 clove of garlic
- salt
- pepper
- Extra virgin olive oil
- parsley
PROCEDURE
- The night before, rinse the cannellini beans thoroughly under cool running water and soak them for 12 hours.
- The next day, rinse the cannellini beans well and boil them for 50-55 minutes in a large pot..
- Meanwhile, chop the onion and sauté it in a drizzle of olive oil for a few minutes until golden. Add the smoked paprika and the tomato passata. Cook over low heat for 5 minutes, adding a little hot water if needed, and finally add the cooked cannellini beans and the olive taggiasche. Let it all simmer together on the stove for another 5 minutes to allow the flavors to meld.
- Toast the bread and then rub each slice on one side with garlic.
- “Serve each crostino with the bean and olive sauce, a drizzle of extra virgin olive oil, the chopped parsley, and a sprinkle of black pepper.