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Cannellini al Fiasco

Cannellini al Fiasco literally translates from Italian to English as “cannellini in a flask.” This is a traditional, Tuscan form of cooking that mirrors the texture and flavors that a modern pressure cooker would. Originally a glass bottle would be filled with the ingredients, sealed with a cork stopper, and left to cook overnight on the embers of a dying fire. The slow cooking method allows the beans to slowly absorb the flavors of the simple herbs, garlic, and olive oil, intensifying the flavor. All you need for this modern take on a Tuscan classic is a 32 oz.mason or ball jar with a lid that will create a great seal and a large saucepan. Cannellini al Fiasco can be served warm or chilled, either as an appetizer, side dish, snack, or tossed with pasta or calamari.

Ingredients

  • 9 oz. cannellini beans dried
  • 1 fresh rosemary sprig
  • 5 fresh sage leaves
  • 1 clove whole peeled garlic
  • ½ bay leaf
  • 1 pinch red pepper flake
  • 1½ cups water
  • ½ cup extra-virgin olive oil
  • 1 tsp. sea salt

Preparation

  1. Soak the beans in cold water overnight. Drain and place them in the jar with the rosemary, sage, garlic, bay leaf, red pepper, water, oil and salt.  Seal the jar with the lid tightly.
  2. Place the jar in a pot of boiling water and allow to cook for 3 hours.  When the beans absorb the water and the oil the beans are cooked.
  3. Carefully remove the beans from the jar and serve them in any of the ways mentioned above. If serving as a side dish or on their own, drizzle the beans with olive oil and add sea salt and fresh-cracked black pepper.

 

By Dante de Magistris

Chef/Owner at dante in Cambridge and il Casale in Belmont, creates dishes that combine ingredients in unique ways, delighting locals and travelers alike. Not surprisingly, the restaurants themselves are a distinctive blend of Bostonian with a modern twist on classic Italian fare. And Dante’s two brothers are at his side to make it truly a family business (brother Damian manages the front of the house, while Filippo manages the wine program).

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