Fettunta with White Bean Puree Recipe
Fettunta with White Bean Puree Recipe
from: Chef Lesa Sullivan-Abajian - Under the Tuscan Sun
For the Fettunta:
Ingredients:
1 loaf rustic white bread, cut into thick pieces
1-2 tablespoons Fattoria di Petroio Extra Virgin Olive Oil
3-4 large cloves garlic
Directions:
1. Over a very hot grill, place bread slices down and cook on both sides until toasted.
2. Remove from heat and rub with garlic.
3. Fill a shallow baking dish or a plate with high sides with the oil.
4. Place the rubbed side down in the oil.
5. Turn over onto a serving platter.
For the Bean Puree:
Ingredients:
(2) 14 oz. cans Cannellini Beans, drained
½ cup stock or water, plus more if needed
1-2 sprigs fresh rosemary
2 tablespoons Fattoria di Petroio Extra Virgin Olive Oil, plus more if desired
2 tablespoons roasted garlic cloves
Essential Pantry Trapani Fine Sea Salt to taste
Freshly ground Essential Pantry Tellicherry Black Pepper to taste
Directions:
1. Heat the beans together with the water or stock and rosemary on low heat. Add more if needed to prevent scorching. (Alternately, this recipe can be made immediately after a fresh batch of beans have been cooked and are still warm).
2. When the beans are very soft and warmed through, add the roasted garlic and mash with a potato masher until they are roughly processed.
3. Add a few drops of garlic oil and mash a bit more.
4. Continue adding the oil and mashing until the beans are somewhat smooth (it doesn’t have to be perfect!).
Add salt and pepper to taste.
Dollop onto fettunta slices and garnish with another splash of oil.
