Fagioli I Ricchi

The search for this recipe began with an antipasto course at I Ricchi. White beans over bread seemed such a curious offering, we had to try it. With the risotto, it was the clear star of the evening. But finding a recipe for fagioli proved a whole lot more time consuming than we anticipated. The one which follows doesn't duplicate the I Ricchi original but is a wonderful variation on it. The recipe is based upon ideas drawn from several cookbooks read off the Italian cookbook shelves of Borders bookstore and contributions from Julia Child.

We list the recipe here as a side dish because that where it fits in Italian cuisine, but it works equally well as a main dish for a light supper with a hearty salad on the side.

To get 2 cups of cooked white beans, either start with canned cannelini or Great Northern beans or 1 cup dried. If you are working with dried beans, the soaking and cooking can be accomplished days in advance.

1. Heat the oil in a large skillet. Add the rosemary and garlic, and sauté for 5 minutes.
   
   
2. Add the beans, salt, and pepper, and cook for another 10 minutes. As the beans dry, add small quantities (1/4 - 1/2 cup at a time) of the cooking liquid. At the end, use the spoon to mash the beans slightly.
   
   
3. Meanwhile, grill or lightly toast the bread. Rub it with the garlic cloves, then drizzle some olive oil over it.
   
   
4. Spread the mashed beans over the bread, drizzle more oil, and finish by garnishing with the tomatoes.

4 servings