Crostone with beans “all’uccelletto” and Tuscan Pecorino
Crostone with beans “all’uccelletto” and Tuscan Pecorino
BUYPreparations
• Finely chop the garlic, then brown it in a casserole;
• Add the whole leaves of sage, then add the Organic Crushed Datterini Tomatoes Petti and let it thicken for 10 minutes;
• Add the drained cannellini beans, season with salt and pepper and cook for 20 minutes over medium-low heat;
• Cut the Tuscan bread into slices, then toast them on a lightly greased grill until they are well brown;
• Slice the Tuscan pecorino cheese into very thin slices;
• Serve the small beans on the toasted bread, complete with the pecorino slices and a generous grinding of black pepper
• Add the whole leaves of sage, then add the Organic Crushed Datterini Tomatoes Petti and let it thicken for 10 minutes;
• Add the drained cannellini beans, season with salt and pepper and cook for 20 minutes over medium-low heat;
• Cut the Tuscan bread into slices, then toast them on a lightly greased grill until they are well brown;
• Slice the Tuscan pecorino cheese into very thin slices;
• Serve the small beans on the toasted bread, complete with the pecorino slices and a generous grinding of black pepper
Ingredients
• Organic Crushed Datterini Tomatoes Petti, 350 g;
• Cannellini beans, 500 g;
• Garlic, 2 cloves;
• Sage, 2 cloves;
• Extra virgin olive oil;
• Salt;
• Black pepper;
• Tuscan Pecorino, 150-180 g;
• Tuscan bread, 6 slices.
• Cannellini beans, 500 g;
• Garlic, 2 cloves;
• Sage, 2 cloves;
• Extra virgin olive oil;
• Salt;
• Black pepper;
• Tuscan Pecorino, 150-180 g;
• Tuscan bread, 6 slices.
