Grilled bread with rosemary-scented white bean puree (Bruschetta ai cannellini con rosmarino) from Verdura: Vegetables Italian Style by Viana La Place

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Notes about this recipe

  • Lepa on July 30, 2017

    This was very easy and good. I blitzed the spread into a puree with an immersion blender and ended up adding some water to make it creamier. My seven year old loved it and ate most of it.

  • clcorbi on February 24, 2017

    This was quite tasty! We stirred in a mixture of the bean water and chicken stock to loosen the puree. Served on grilled bread with a fried egg on top, this made a really nice, simple dinner.

  • Yildiz100 on June 17, 2015

    I agree that this is delicious. I make this as a dinner for myself when the rest of the family has already eate.

  • Breadcrumbs on April 14, 2013

    p. 137 As soon as I saw this I knew it would be a mr bc-friendly dish but I did underestimate just how much he’d love it. This came together in no time because I used jarred Italian cannellini beans (from Cataldi). The low and slow simmering of the garlic and rosemary infused the house with an intoxicating aroma and served to infuse the oil with deep, delicious flavours. I stirred in some of the salted bean water to loosen the puree. This produced an exceptional antipasti. Loved it atop the grilled bread. I drizzled some evoo and sprinkled some sea salt over the plated puree. Definitely worth repeating. Photo here: http://chowhound.chow.com/topics/896695#8018455

  • Breadcrumbs on March 13, 2011

    p. 137 - Recommended by Joan on Chowhound, says its a winner! Sounds scrumptious.

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