Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Cannellini beans

  2. 8 tablespoons 120ml Extra-virgin olive oil - divided, plus

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 1 cup 62g / 2 1/5oz Red onion - finely diced (small)

  5. 2 Red bell peppers - cored, seeded, And chopped into 1/2" dice

  6. 1 teaspoon 5ml Fresh thyme leaves

  7. 1 teaspoon 5ml Chopped fresh oregano leaves Salt - to taste Freshly-ground black pepper - to taste

  8. 1/2 Cavolo nero or kale - stalks removed, And roughly chopped

  9. 1 teaspoon 5ml Chili flakes

  10. 1/4 lb 113g / 4oz Prosciutto - cut 1/4" dice

  11. 1/2 lb 227g / 8oz Porcini mushrooms or portobellos - stems removed

  12. 4 Sage leaves - cut chiffonade

  13. 2 Leeks - cleaned, and Cut into 1/4"-thick rings

  14. 1/2 Mint - leaves only

  15. 2 Garlic cloves - crushed

  16. 2 tablespoons 30ml Finely-chopped fresh rosemary leaves

  17. 2 tablespoons 30ml Balsamic vinegar

  18. 1 Loaf Italian stirato, or baguette - cut 1/2" slices, On the bias

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak the beans in cold water to cover by a few inches, for at least 8 hours or overnight. Preheat the oven to 450 degrees. In a 12- to 14-inch saute pan, heat 2 tablespoons olive oil over medium heat. Add the red onion and cook for 5 minutes, until soft and translucent. Add the red peppers, thyme, oregano and saute over high heat for five more minutes, until the peppers and onions are very soft. Remove from heat, season with salt and pepper and set aside. In the same 12- to 14-inch saute pan, heat 2 tablespoons olive oil until smoking. Add the cavolo nero and the chili flakes and cook until wilted and soft, about 4 to 5 minutes. Remove the pan from the heat, place the cabbage mixture into a bowl, stir in prosciutto pieces and set aside. Place the mushrooms on a sheet tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper, place in oven and roast for 20 minutes. Remove from the oven and allow to cool. Chop the mushrooms into 1/4-inch cubes and place into a bowl with the juices that have exuded during cooking. Add the sage, season with salt and pepper and set aside. In a 12- to 14-inch saute pan, heat 2 tablespoons olive oil over medium heat until smoking. Add the leeks and cook, stirring occasionally, until the leeks are very soft and translucent, about 8 or 9 minutes. Remove from heat and allow to cool in a bowl. Tear the mint leaves by hand and add to leeks. Season with salt and pepper and set aside. Drain the soaked beans and cook, covered with fresh water, over high heat until the beans are very tender but not waterlogged. Drain the beans, allow them to cool slightly, then mash with a potato masher or fork, taking care not to "whip" them too much. Stir in the minced garlic, rosemary, balsamic vinegar and 1/4 cup olive oil. Season with salt and pepper, add more oil if necessary to create a smooth texture, and set aside. Preheat the grill or broiler. Grill or toast bread for 2 minutes, until browned and firm. Taste each of the mixtures for seasoning and moisten any that may be dry with a little extra virgin olive oil and a squeeze of a lemon. Top each piece of toast with a heaping tablespoon of any of the mixtures and serve immediately. This recipe yields 12 servings.


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