Purea di Fagioli, Aglio e Bresaola
(Puree of Beans, Garlic and Bresaola)
1 Can Cannelloni Beans 4 Cloves Garlic - chopped 2 Slices Bresaola or Prosciutto if the former not available 1/2 Cup Olive Oil - Extra virgin
Process the beans and olive oil in a food processor until they are silky smooth. Add the garlic and continue to process until no garlic pieces are discernible.
Chop the Bresaola into thin (1/8) inch strips, and then into 1/2 inch (length) pieces. Remove the puree from the processor, and then add the Bresaola to the bean mixture. Stir gently so thoroughly incorporate the meat into the beans. Set aside for 30 minutes to allow the flavors to get to know each other.
The puree may be served with toast. Simply toast thin slices of your favorite Italian bread, then slather the puree on the warm bread and eat. This is especially good with a good light red wine.
The puree is also quite good as a dressing for pasta. Cook the pasta. Drain and ad olive il to it. Mix well, then add as much puree as you think your would like. Sprinkle with grated Parmesan cheese, and serve.
Last updated on: 12/09/00 04:47:11 PM