500 g dried cannellini beans 2-3 cloves of garlic 4/5 sage leaves 5 San Marzano tomatoes without skin and chopped Salt and pepper Extra virgin olive oil DOP Chianti Classico I Tattoli
Soak the beans at least 2 hours beforehand, rinse and drain them and place them in an earthenware pot with 1 clove of garlic, 3 sage leaves, 1 tomato. Add 2 tablespoons of extra virgin olive oil PDO Chianti Classico I Tattoli. Cook for an hour and a half on low heat and then drain only when cooked. Fry the garlic and sage together with the oil, then add the well drained beans, add the chopped tomatoes and cook for a further 10 minutes on a low flame. Salt and pepper only when cooked. A drizzle of extra virgin olive oil PDO Chianti Classico I Tattoli should then be put on each person’s plate raw.