Baked borlotti beans, coco blanc or cannellini and salsa rossa/verde from Trullo - The Cookbook (page 195) by Tim Siadatan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork chop; Calves’ liver; Pork ribs; Steamed and grilled rabbit leg; Steamed and grilled chicken leg; Lamb rump; Whole lamb shoulder 1; Veal chop; Beef onglet; Mixed offal spiadina; Partridge; Grouse; Pheasant; Pork shoulder; Whole lamb shoulder 2

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See book for variations. Can substitute coco blanc beans or cannellini beans for borlotti beans, and the book’s “Salsa verde” for the “Salsa rossa” called for in this recipe.

  • Hansyhobs on July 04, 2023

    This was very tasty but I was confused as to what the final consistency would be as there's no picture and not a lot of descriptive information. I cooked mine down quite a lot, a crust never formed but I let most of the water evaporate without letting the beans turn to total mush. Had with sourdough and the salsa

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