Cannellini and olive puree (Purè di cannellini ed olive) from Lidia's Italian Table: More Than 200 Recipes From The First Lady of Italian Cooking (page 234) by Lidia Matticchio Bastianich

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

Accompaniments: Garlic toasts (Bruschetta all'aglio)

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

  • LauraMB on July 25, 2023

    I've made this recipe numerous times and brought it to parties rather than the usual hummus. People ask me to bring it for potlucks. It has very few ingredients, but offers great taste. I use kalamata olives. I do not push the puree through a sieve. That is an unnecessary step. This make a very large amount. I usual make half or 1/3 of the recipe.

  • JKDLady on January 05, 2013

    This had a good flavor. It made a lot. It was nice as an antipasti, but a little goes a long way.

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