Crostone with “Fagiolina del Trasimeno” and rosemary
Ingredients for 2 people
100g Fagiolina del Trasimeno (50 g per person)
1 rosemary sprig or a teaspoon of rosemary powder
5 spoons of extra virgin olive oil
Soak the Fagiolina del Trasimeno in a pot with water to eliminate impurities, then let it soak for 30 minutes.
Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.
Drain the Fagiolina.
In another saucepan warm up a bit of extra virgin olive oil, then add the onion finely chopped and the rosemary. Cook for two minutes, until nice and soft, then add the Fagiolina and stir.
Cut the bread into slices. We suggest a thickness of around 1cm, the trick is not to cut it too thin, or thick.
Lightly toast the bread on both sides.
Cover the bread with the Fagiolina.
Serve warm as a main course at lunch or dinner.