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a dish with cannellini purée and peproni
  • appetisers

peperoni and cannellini purée

This Persian inspired dish comes straight out of my book Pardiz .

This dish combines two fairly common ingredients to produce something on quite another level - a case of one plus one equals three. The smooth and creamy texture of the cannellini beans purée mixes wonderfully with the sweet, lightly charred taste of the peperoni. You can serve it as part of mixed antipasto or as a starter on it's own.

Remember to soak the cannellini beans over night.

  • Ingredients
  • 400gr dried cannellini beans
  • 5 red peperoni
  • 8 garlic cloves
  • 25 fresh sage leaves
  • 3 tablespoons of pomegranate molasses
  • 20 gr walnuts, lightly toasted and chopped
  • 100 ml olive oil plus a little butter for frying
  • salt and pepper and a pinch of chilli flakes
  1. burn the skin off the peperoni, skin them, clean them and slice

    charred and sliced peperoni
  2. in a fry pan gently fry 3 garlic cloves that are sliced, 15 sage leaves the chilli flakes and pomegranate molasses

    fry pan with sliced garlic, sage leaves chilli flakes and pomegranate molasses
  3. add the peperoni slices and cook for a few minutes

  4. add salt and pepper to taste and set aside

    cooked peperoni slices
  5. boil the soaked cannellini beans until soft and tender

  6. in a little butter and oil gently fry 5 garlic cloves and the rest of the sage leaves

    garlic frying in pan with sage leaves
  7. drain the cannellini beans, reserving 1/2 cup of the water and put in your magi mix

  8. add the garlic and sage, salt and pepper and mix, adding a little water if necessary

    cannellini beans, garlic and sage in magi mix
  9. mix until you get a smooth purée

    pureed cannellini beans
  10. spread the cannellini purée on a serving dish and add the peperoni on top

    serving dish with pureed cannellini and the peperoni on top
  11. top with chopped walnuts, a few basilico leaves and a drizzle of olive oil

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