Follow these steps for perfect results
dried white beans
soaked 1 to 4 hours
large carrots
peeled and halved
celery ribs
halved
garlic cloves
yellow Spanish onion
halved
dried whole arbol chiles
extra-virgin olive oil
kosher salt
balsamic vinegar
extra-virgin olive oil
kosher salt
freshly ground black pepper
radicchio leaves
Garlic Crostini
finishing-quality extra-virgin olive oil
for drizzling
Saba
for drizzling
Fresh thyme leaves
Fresh coarsely ground black pepper
Drain the soaked white beans and place them in a large saucepan.
Add enough water to cover the beans by 1 1/2 inches.
Prepare a cheesecloth bundle with carrots, celery, garlic cloves, onion, and arbol chiles.
Tie the bundle closed with kitchen twine.
Add the cheesecloth bundle to the pot with the beans.
Stir in 1/2 cup of extra-virgin olive oil and 2 tablespoons of kosher salt.
Bring the water to a boil over high heat, then reduce heat and simmer.
Continue simmering until the beans are very tender and creamy (1-4 hours), adding water as needed to maintain water level.
Turn off the heat and let the beans cool slightly in their liquid.
Remove and discard the cheesecloth bundle, reserving the cooking liquid.
Transfer the beans to a food processor or blender.
Puree the beans, adding reserved liquid as needed to achieve a spoonable paste consistency.
Taste and adjust seasoning with additional salt, if necessary.
Store the bean puree in an airtight container in the refrigerator for up to three days.
Bring the beans to room temperature before serving.
Prepare the radicchio marinade by combining balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl.
Add the radicchio leaves and massage the marinade into them.
Marinate the leaves for at least 15 minutes and up to several hours.
Preheat a cast-iron or grill pan over high heat.
Cook the radicchio leaves for 1 1/2 to 2 minutes, turning occasionally, until they are deep brown and caramelized in places but not crisp.
To assemble the crostini, lay the Garlic Crostini oiled side up on a work surface.
Rip each radicchio leaf in half and drape half a leaf on each crostino, leaving bread edges visible.
Spoon 1 heaping tablespoon of white bean puree on top of the radicchio on each crostino, leaving the radicchio visible around the edges.
Create a small crater in each serving of white beans.
Drizzle finishing-quality olive oil into the craters and about 1/2 teaspoon of saba in and around each crater.
Sprinkle with fresh thyme leaves and freshly ground black pepper.
Serve immediately.
Expert advice for the best results
Soaking the beans overnight will reduce cooking time.
Do not overcook the radicchio; it should be slightly bitter and not completely wilted.
Adjust the amount of saba to your liking; it can be quite sweet.
Everything you need to know before you start
20 minutes
The white bean puree can be made up to 3 days in advance.
Arrange the crostini on a platter, garnished with extra thyme sprigs and a drizzle of olive oil.
Serve as part of an antipasto platter.
Serve with a glass of crisp white wine.
A classic Tuscan pairing.
A light and refreshing alternative.
Discover the story behind this recipe
Simple, rustic flavors representing Tuscan cuisine, emphasizing fresh, local ingredients.
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