Prep: 10 min; Cook: 1 1/2 Hrs
1 lb dried Cannellini Beans
salt and freshly ground black Tellicherry Peppercorns
Trapani Sea Salt, to taste
3-4 sage leaves
12 slices densely textured bread, toasted
6 tbsp DeCarlo Il Classico Novello Extra Virgin Olive Oil
Soak the beans in water for 12 hours. Boil in plenty of salted water with the sage for 1 1/2 hours. Arrange 2 slices of toast on individual serving dishes and top with the Cannellini Beans, adding some of the cooking water as well to soften the bread. Drizzle with the DeCarlo Novello Olive Oil and ground Tellicherry Pepper before serving.
Wine: A dry red.
Recipe and photo from the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by The Wine Appreciation Guild.