Frittelle di Fagioli Bianchi

Name: Frittelle di Fagioli Bianchi
Yield: serves 6
Ingredients: 2 cups dried white cannellini beans; 1 large branch of rosemary; 2 tablespoons coarse sea salt; 1 small yellow onion, peeled, cut in half, each half stuck with a whole clove; 5 fat cloves garlic, peeled and crushed; 1 small head Savoy cabbage; 3 1/2 teaspoons fine sea salt; 2 tablespoons fresh rosemary leaves; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; Generous grindings of pepper; 2 tablespoons plus 3/4 cup extra-virgin olive oil; 1 large egg; About 2 cups freshly made fine bread crumbs

January 24, 2012

Recipe information

Yield
serves 6

Ingredients

2 cups dried white cannellini beans

1 large branch of rosemary

2 tablespoons coarse sea salt

1 small yellow onion, peeled, cut in half, each half stuck with a whole clove

5 fat cloves garlic, peeled and crushed

1 small head Savoy cabbage

3 1/2 teaspoons fine sea salt

2 tablespoons fresh rosemary leaves

1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes

Generous grindings of pepper

2 tablespoons plus 3/4 cup extra-virgin olive oil

1 large egg

About 2 cups freshly made fine bread crumbs

Preparation

Step 1
In a large pot, cover the beans with cold water and add the rosemary branch, 1 tablespoon of the coarse sea salt, the clove-stuck onion, and 1 clove of the crushed garlic. Over a lively flame, bring the mixture to a boil, remove the pot from the flame, cover it tightly, and permit it to rest for 1 hour.
Step 2
Core and roughly chop the cabbage and poach it in sea-salted water (using 2 teaspoons of fine sea salt) until tender. Drain the cabbage and set it aside. Drain the beans, discarding all the aromatics, cover them with fresh, cold water, add the remaining 1 tablespoon of coarse sea salt, and bring the beans to a simmer, cooking them gently, so they do not dry out, for 1 hour, until they are soft and creamy. Drain the beans, reserving a cup or so of the cooking water, and cool them for a few minutes.
Step 3
In the bowl of a food processor, puree the beans, in two batches if necessary, adding a few drops of their cooking water to form a smooth paste. Transfer all but 1/2 cup of the paste to a large bowl.
Step 4
Process the poached cabbage with 4 cloves of crushed garlic, rosemary leaves, and chile pepper, adding it to the bean paste. Generously grind pepper over the dish and add the remaining 1 1/2 teaspoons of fine sea salt, blending the components well with a wooden spoon.
Step 5
In a small bowl, beat 2 tablespoons of the oil with the egg and mix into the beans. The paste should be soft but of a moldable texture. Should it seem too soft, add the 3/4 cup of reserved bean paste. (If you do not need the bean paste for the frittelle, it makes lunch for the cook spread on oven-toasted bread.)
Step 6
Form the paste into plump ovals, 3 inches by 2 inches, and roll them about in the bread crumbs, giving them a good, thick coating. In a large sauté pan, warm 3/4 cup of the oil and crust the fritters well on both sides. Sauté at one time only those that will fit into the pan without touching. As the fritters are sautéed, remove them to drain on absorbent paper towels and then transfer them to a warming plate set in a 200-degree oven while you proceed.
Step 7
Though the fritters are a wonderful first course, they are also luscious companions to the arrosticini alla brace (page 151).

A Taste of Southern Italy

TagsFritter Italian European Cannellini Bean White Bean Bean and Legume Vegetable Main Side Starter Lunch Dinner Dairy Free Nut Free Vegetarian Simmer Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Recipe notes