Bruschetta With Tuscan Beans And Caviar (Bruschetta I Fagioli Tuscan E Recipe

• 1/4 lb dry cannelloni (Tuscan white beans) or possibly other small white beans such as baby Lima or possibly Great Northern - picked over
• 1 x bay leaf
• 1 x clove garlic peeled and crushed
• 1 1/2 Tbsp. extra virgin extra virgin olive oil
• 1 ounce good quality caviar Beluga, osetra or possibly American sturgeon Freshly grnd black pepper
• 1 x hard boiled egg minced separately white from yolk Salt to taste
• 1 Tbsp. finely minced red onion About 1/2 c. small tender salad greens washed and spun dry (mache leaves)
• 6 slc Italian bread cut 1/2 inch thick drizzled with olive oil and toasted

1. To prepare: at least one day ahead of time
2. Place beans in a medium-size bowl pout sufficient cool water over the bean to cover by 4 inches.
3. Soak, in a cold place at least 8 hrs or possibly overnight.
4. Drain the beans and throw away the soaking water.
5. In a large heavy saucepan over high heat, place the beans with sufficient cool water to generously cover them along with the bay leaf and garlic.
6. Bring to a boil and reduce the heat and simmer the beans till they are tender, about 30 min.
7. Drain the beans, remove the bay leaf and garlic.
8. Transfer to a mixing bowl and toss with extra virgin olive oil.
9. Let stand tossing occasionally till they are lukewarm, about 30 min.
10. Can be done ahead, covered and refrigerated.
11. Bring to room temperature before proceeding.
12. To assemble and serve:Gently fold the onion, minced egg, and caviar into the beans.
13. Season to taste with pepper.
14. Drizzle a bit of extra virgin extra virgin olive oil over the mache leaves.
15. Arrange 3 slices of toasted bread on a pretty plate, divide the bean mix proportionately among the slices and mound a few mache leaves in center of the plate and serve at once.
16. "THE WARMTH AND CREAMINESS OF THIS DISH DERIVES PARTLY FROM THE AMOUNT OF LABOR REQUIRED TO TRANSFORM THE ARBORIO RICE INTO RISOTTO.
17. BUT ALL THE STIRRING IS WORTH IT.
18. IT IS AN ENTREE Which WILL SOOTH AND SATISFY AS IT DELIGHTS THE PALATE."
19. These recipes are from Lidia Matticchio Bastianich of Felidia restaurant in New York,
20. Lidia suggests for great romance in the kitchen, begin by tying an apron around his waist while kissing him on the neck!"
21. "Ricchi e poveri" " (rich and poor) meet in this dish to create a very tasty, elegant and mellow flavor which is reminiscent of the promise of mates, "for richer or possibly poorer."
22. It's Tuesday and author of "50 Ways to Feed Your Lover", Janeen Sarlin shares two recipes from chef contributor Lidia Matticchio Bastianich.
23. Lidia just happens to be our featured "Chef of the Month" this month.
24. To see more recipes from her and to win one of her cookbooks click here:
25. Recently Janeen was invited on board the WILDFLOWER - a 72-foot vessel - as the chef for the chartered guests in the Grenadine Islands.
26. She was responsible for provisions and execution of all the meals for the eight-day charter.
27. I would like to have been on board for which cruise!
28. Among Ms. Sarlin's professional affiliations are the International Association of Culinary Professionals, Les Dames d'Escoffier (she is a director), the James Beard Foundation, the American Institute of Wine and Food, the association of Woman Chefs and Restaurateurs, and the New York Woman's Culinary Alliance.
29. NOTES : Caviale)

cannelloni, bay leaf, clove garlic, extra virgin extra virgin olive oil, caviar beluga, egg, red onion, bread

Taken from cookeatshare.com/recipes/bruschetta-with-tuscan-beans-and-caviar-bruschetta-i-fagioli-tuscan-e-94278 (may not work)