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Smashed cannellini crostini
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Shaved fennel & rocket salad
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There are many things I love about weekend entertaining. Aside from the meal, it's about spending time with friends, so you don't want to be stuck in the kitchen cooking. With that in mind, I've put together a menu that, with a bit of effort a day ahead, only needs a few finishing touches on the day of serving.
The Italians do this particularly well with pasta dishes that can be elevated in small ways and scaled up for special occasions. Apart from the practical benefits, I also love to cook a menu that transports me to sunnier climes.
Barney is Good Food's skills & shows editor. He has worked as a chef in London, France and Australia and is a pro at adapting restaurant recipes to make at home. @barney desmazery goodfood
Smashed cannellini bean crostini
We've been restrained with the amount of oil we've used in this dip, but the more you add, the silkier it becomes - feel free to add a little more if you prefer.
SERVES 4 PREP 10 mins COOK 10 mins EASY V
4 tbsp olive oil, plus extra for drizzling (optional)
12 sage leaves (optional)
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp cracked black pepper
400g can cannellini beans, drained and rinsed
1/2 lemon, juiced
12 crostini or breadsticks, to serve
1 Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
Bu hikaye BBC Good Food ME dergisinin April 2022 sayısından alınmıştır.
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Bu hikaye BBC Good Food ME dergisinin April 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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