1/4 pound dried cannelloni(Tuscan white beans) or other small white beans such as baby Lima orGreat Northern - picked over
1 bay leaf
1 clove garlic, peeledand crushed
1 1/2 tablespoons extra virgin olive oil
1 ouncegood quality caviar, Beluga, osetra or American sturgeon
Freshlyground black pepper
1 hard boiled egg, chopped separately whitefrom yolk
Salt to taste
1 tablespoon finely chopped redonion
About 1/2 cup small tender salad greens (mache leaves),washed and spun dry
6 slices Italian bread cut 1/2 inch thick,drizzled with olive oil and toasted
1 bay leaf
1 clove garlic, peeledand crushed
1 1/2 tablespoons extra virgin olive oil
1 ouncegood quality caviar, Beluga, osetra or American sturgeon
Freshlyground black pepper
1 hard boiled egg, chopped separately whitefrom yolk
Salt to taste
1 tablespoon finely chopped redonion
About 1/2 cup small tender salad greens (mache leaves),washed and spun dry
6 slices Italian bread cut 1/2 inch thick,drizzled with olive oil and toasted
Preparation
To prepare: at least oneday ahead of time
Place beans in a medium-size bowl poutenough cold water over the bean to cover by 4 inches. Soak, ina cool place at least 8 hours or overnight.
Drain the beansand discard the soaking water. In a large heavy saucepanover high heat, place the beans with enough cold water to generouslycover them along with the bay leaf and garlic. Bring to a boiland reduce the heat and simmer the beans until they are tender,about 30 minutes.
Drain the beans, remove the bay leaf andgarlic. Transfer to a mixing bowl and toss with oliveoil. Let stand tossing occasionally until they arelukewarm, about 30 minutes. Can be done ahead, coveredand refrigerated. Bring to room temperature beforeproceeding.
To assemble and serve:
Gently fold theonion, chopped egg, and caviar into the beans. Season totaste with pepper. Drizzle a bit of extra virgin olive oil over themache leaves.
Arrange 3 slices of toasted bread on a prettyplate, divide the bean mixture evenly among the slices and mound afew mache leaves in center of the plate and serve atonce.
"The warmth and creaminess of this dish derives partly from the amount of labor required to transform the arborio rice into risotto. But all the stirring is worth it. It is an entree that will sooth and satisfy as it delights the palate."
