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White beans alla Toscana with extra-virgin olive oil and saba from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • carrots
  • celery
  • garlic
  • thyme
  • balsamic vinegar
  • radicchio
  • olive oil
  • white beans
  • saba
  • Spanish onions
  • dried arbol chiles
  • bâtard bread

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Notes about this recipe

  • DKennedy on September 10, 2012

    This is an impressive appetizer that comes together quite easily. As with all Mozza recipes, it is the finishing touches that make this a standout dish. If you do not have Saba, you can substitute a drop or two of truly high quality balsamic in its place.

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