After spending our three weeks in Italy and then reading What I Ate in One Year, I'm tempted to start a Charlotte & Stanley blog. Every one of the recipes in the Tucci Cookbook sound delicious.
This morning, I made the White Bean Antipasto. The flavors blended nicely by dinnertime (and I ate a spoonful each hour to test this!) I used more balsamic vinegar because Gerry loves the flavor, and I used the bottle we brought home from Rome. I served it on the side of some pasta with sausage and sauce that I made last week. I actually used two cans of beans and adjusted accordingly.
- 2 cups cooked cannellini beans, rinsed and drained.
- 1/2 cup olive oil
- 1/4 cup chopped red onion
- Two sprigs rosemary (I chopped the leaves)
- 1/2 tsp. balsamic vinegar (I used twice as much)
- Salt and pepper, freshly ground to taste
- 1 T. chopped fresh basil leaves
In a serving bowl, mix the beans and oil with red onion. Add the rosemary. Toss and add the vinegar, salt and pepper. Toss again and add the basil. Let it set at room temperature for awhile before serving.
I think I will try this as a dip, blended and eaten on toasted bread.
