Cannellini Beans Pâté

1 comment

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.

250 gr of dried cannellini beans
extra virgin olive oil
some dried tomatoes, not in oil
salt (a little! tomatoes are already very salty)

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.

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

  1. Cassandra78 27 January 2011 at 13:09

    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!

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