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.
- 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
burn the skin off the peperoni, skin them, clean them and slice
in a fry pan gently fry 3 garlic cloves that are sliced, 15 sage leaves the chilli flakes and pomegranate molasses
add the peperoni slices and cook for a few minutes
add salt and pepper to taste and set aside
boil the soaked cannellini beans until soft and tender
in a little butter and oil gently fry 5 garlic cloves and the rest of the sage leaves
drain the cannellini beans, reserving 1/2 cup of the water and put in your magi mix
add the garlic and sage, salt and pepper and mix, adding a little water if necessary
mix until you get a smooth purée
spread the cannellini purée on a serving dish and add the peperoni on top
top with chopped walnuts, a few basilico leaves and a drizzle of olive oil