- 2/3 lb. cannellini beans dried
- 1 pinch of fresh rosemary
- 2 cloves garlic
- 8 oz. extra-virgin olive oil
- 2 sage leaves
How to make Cannellini al fiasco:
Soak the beans in cold water overnight. Drain and place them in a flask-like container of heat-proof terracotta, along with garlic, sage, rosemary, oil and 2 cups of water.
Place the flask over a flame and cook gently for 3 hours so that the water evaporates and the beans absorb the oil. Place them in a tureen, add some more oil, pepper and salt.
The cannellini al fiasco can be cooked bain-marie in a glass flask. In Tuscany where this is a traditional dish, the cannellini al fiasco beans are stewed in a cone-shaped terracotta pot with a wide base and a tight opening on top.