Cannellini Beans Pâté
A simple pâté to fill bruschetta, bread rolls and sandwiches, and dedicated to all the new chefs I wasn’t able to greet “personally”; and to all the “veterans” I can’t follow, in the stream of new recipes that are being posted!
I took inspiration from a recipe found on Moby’s pamphlet, but I have lightened it a bit.
Ingredients:
250 gr of dried cannellini beans
extra virgin olive oil
some dried tomatoes, not in oil
salt (a little! tomatoes are already very salty)
pepper
bay
Method:
Soak the beans overnight. Drain, rinse and cook them in pressure cooker with the bay leaf, for 15-20 minutes from the whistle. Meanwhile, cut the dried tomatoes into strips. Drain the beans, let them cool a bit and then blend them with a bit of extra virgin olive oil, to reduce them to a cream. Add the tomatoes and mix well. Let the pâté stand a few hours and, after that, season with salt and pepper.
The pâté becomes more savoury after a few hours, as it absorbs the salty taste from tomatoes, so it’s best not to salt immediately. Can be stored several days in the fridge.
Comments:
The ray of light you see in the picture is not sun, unfortunately 
but an unintended effect – but nice – which I obtained screening the flash of the camera with a card board 
.
Chef: Tamara from VeganBlog
Looks delicious! I’ve heard about Moby, I know he owns a restaurant as well in NYC, but I’ve never read any of his books. I guess they would be cool!