Oliveto's Tongue of Fire Beans with Parmesan and Anchovy Vin

Sastojci

Oliveto's Tongue of Fire Beans with Parmesan and Anchovy Vinaigrette

For beans:

3 c dried Tongue of Fire or Borlotti beans

1 small carrot, peeled

1 celery rib

1 small yellow onion, peeled, with 2 whole garlic cloves

Bouquet garni: fresh thyme sprigs, bay leaf, and 6 black peppercorns wrapped in a

cheesecloth bag

Salt

Parmesan Cheese

Chopped parsley

Rinse the beans and place in a large bowl. Cover with 12 c cold water and soak,

refrigerated, for about 12 hours. Drain. Put the beans in a large pot; add the carrots,

celery, onion, bouquet garni, and 12 c cold water. Bring to a simmer over high heat,

reduce heat to maintain a bare simmer, and cook until the beans are just tender, about

45 mins to 1 hour. Remove from heat, season to taste with s & p and let cool in the

liquid.

Anchovy Vinaigrette

1 T anchovies, minced to a paste

1 t garlic, minced to a paste

2 T lemon juice

s & p

6 T virgin olive oil

Combine the anchovies, garlic, lemon juice and salt and pepper to taste in a bowl.

Gradually whisk in the oil. Taste and adjust. To serve, drain the beans and place in a

large skillet. Add the anchovy vin and reheat over low heat. When warm (not hot)

transfer to a serving platter, top with shavings of parmesan and chopped parsley.