Crostini di Spoleto with black truffle
Ingredients for 4 people
- 300 g. white beans
- 3 stalks of celery
- 60 g. pitted green olives
- 60 g. pitted black olives
- 4 anchovy fillets in oil
- 1 clove of garlic
- crushed red pepper
- 1 bunch of parsley
- 8 slices of bread
- 4 tablespoons extra virgin olive oil
- salt
Difficulty
Low
Preparation
30 minutes
Cooking
20 minutes
Wine
Pigato Ligurian Riviera (Liguria White)
White Sciacca (Sicily)
Wash and sprouted beans, celery, washed, removed the filaments and the base takes the coast and cut it into pieces about 10 cm long. Blanch the vegetables in lightly salted water for 5 minutes, then drain them thoroughly and cut into small pieces.
Keep aside some black olives and chopped green ones with the others, anchovy, garlic and parsley, washed and cleansed.
Heat the oil in a frying pan and fry the chopped olives and anchovies, add the vegetables boiled with whole olives and sauté over high heat for 10 minutes. Season with salt and add a pinch of pepper.
Toast the slices of bread in a preheated oven at 200 ° C for a few minutes. Put in a dish a pinch of salt, a pinch of pepper and a drizzle of oil. Passat toast, distribuitevi over the vegetables and serve.