lunedì 16 giugno 2014


Appetizer or salad - Vegetarian, vegan, lactose and gluten free

1 14-oz can Italian cannellini beans
1 14-oz can Italian borlotti beans
1 14-oz can Italian butter beans
4 tbsp Italian extra virgin olive oil
3 sage leaves
rosemary leaves
1 garlic clove

First prepare the dressing. Finely chop garlic, rosemary and sage and infuse them in olive oil, for at least 30 minutes, this will give the olive oil enough time to absorb all the flavors.

Drain and rinse the beans.

Put about a tbsp of dressing on the bottom of a serving bowl, then add the beans and the remaining dressing.

Stir well so all ingredients combine nicely.

Refrigerate until serving, it's better if prepared a few hours to one day ahead of serving.

It serves 4 to 8 people, depending on the course it will be served.

- It can be used as a sald or an appetizer.
- It can also be served mixed with boiled rice or farro, making it a complete and healthy meal.
- It is vegetarian, vegan, lactose and gluten free (just don't add farro, since it's a grain that contains farro).
- Given the fact that this is a dish made with few ingredients, it's imperative that their quality is very high. We DO sell the ingredients to prepare this salad (except for herbs and garlic).

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