Crostini with canellini beans
Ingredients
- cannellini beans 100g, soaked overnight in cold water
- garlic 6 cloves, peeled
- bay leaves a few
- salt
- olive oil
- fennel 1 bulb
- lemon juice of 1
- hard cheese finely grated
- savoy cabbage ¼
Method
Bring the beans to the boil with 4 of the garlic cloves and the bay leaves from cold. Once boiling, turn to a simmer and cook until soft – you can overcook them for this without worries. It should take about 50 minutes, but this can vary. Top up the level of the water as necessary. Once cooked, drain away almost all the water, season with salt and 3 tbsp of olive oil and stir to smash. If they are unyielding, you can use a potato masher.
Slice the fennel as finely as you can, using a mandolin, processor or your sharpest knife and wits. Dress with lemon, a small pinch of salt, grated cheese and 2 tbsp of olive oil.
Tear the leaves of the cabbage and wash. Bring a pot of salted water to the boil with a clove of garlic. Allow the garlic to boil for 5 minutes before adding the cabbage and boiling for another 7 minutes, until completely soft.
When it is time to serve, check everything is warm, toast the bread, cut into small pieces and barely rub with the final garlic clove and top each slice individually. Cover some with the fennel, then use tongs or a spoon to lift the cabbage, still wet, on to the bread so it is softened with a spot of the cabbage water. Then top the remaining with cannellini. Add lots of olive oil and serve at once.