Crema di Fagioli Cannellini

Cannellini Bean Cream

Low About 8 hours 4 serves
70 minutes

60' in the pot


Cannellini Bean Cream


  • 250 g Monte Castello Cannellini Beans;
  • 1 clove of garlic;
  • 3 sage leaves;
  • 1 shallot;
  • 1 sprig of parsley;
  • 30 g  stale bread crumbs;
  • 8 croutons;
  • 2 spoons of extra virgin olive oil;
  • Salt and pepper.


    Soak the Monte Castello Cannellini Beans for about 8 hours, then boil them for about 60 minutes, 30 minutes if you use a pressure cooker. Break up the breadcrumbs and place in a bowl with warm water. Pass the beans through a blender and put the puree in the glass of the blender; add the squeezed breadcrumbs, garlic, sage, salt and a generous sprinkling of pepper. Operate the blender and reduce everything to a homogeneous cream; then, stir in the oil. Spread the mixture on the hot croutons, decorated with chopped parsley.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

      Back to blog