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How to make the cannellini al fiasco:
Soak the beans in cold water overnight. Drain and place them in a flask-like
container of heat-proof terracotta, along with garlic, sage, rosemary,
oil and 2 cups of water.
Place the flask over a flame and cook gently for 3 hours so that the water
evaporates and the beans absorb the oil. Place them in a tureen, add
some more oil, pepper and salt.
Note:
The cannellini al fiasco
can be cooked bain-marie in a glass flask. In Tuscany where this is a
traditional dish, the cannellini al fiasco
beans are stewed in a cone-shaped
terracotta pot with a wide base and a tight opening on top.
Recipe courtesy of The Italian Trade Commission.
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