“Fagiolina del Trasimeno” salad with fresh tomatoes and rucola
Ingredients for 2 people
100g Fagiolina del Trasimeno (50 g per person)
20 pomodorini pachino or 10 small fresh red tomatoes
½ spon of fine sea salt
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, season with 1 teaspoon of sea salt, 1 spoon of olive oil, stir and let it cool in a bowl.
In a bowl, season with 1 teaspoon of fine sea salt and 3 spoons of extra virgin olive oil, the fresh tomatoes, cut into small pieces and the chopped rucola leaves.
Add the Fagiolina, stir and season with extra virgin olive oil and salt to taste.
Serve the salad as a side dish