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14 June 2009

White Bean and Olive Dip

I call this a 'dip', but really it is more of a bruschetta topping (for want of a better expression). Regardless of what it is - I absolutely love it. I first learnt this recipe when Mark surprised me with an Italian cooking class http://www.cucinaitaliana.com.au/contact.php) and this was one of the dishes that we made.

Since that time, I have made it many, many times. People always seem to love it.
I serve the dip with toasted sourdough or Italian bread which I have drizzled with olive oil and then baked in the oven until golden.

You need to be generous with both the salt, olive oil and parsley in order to make this dish work - do not be stingy, I simply with not be as nice. Taste regularly and add what you think it needs.

Again, I made this one the night before and just pulled it out of the fridge about an hour before serving so it came back to room temperature.

1 red onion finely diced
2 tins cannellini beans or white beans rinsed
Olive oil to taste
1 bunch parsley (or as much as you want)
1 cup olives
Salt and pepper to taste


Place the diced onion in a sieve and salt well. Allow to sit for a few minutes and then rinse (this takes away the bitterness). Place the beans and onions in a medium bowl. Add olive oil and mash with a potato masher until coarsely mashed. Do not over-mash and do not place in the food processor - it should be rustic. Add the parsley, olive oil, olives and salt and pepper. Taste and add extra olive oil, salt and pepper and parsley as you please.

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