Fagiolina del Trasimeno salad with olives, capers and pine nuts
Ingredients for 2 people
100g Fagiolina del Trasimeno (50 g per person)
3 garlic cloves
5 spoons of extra virgin olive oil
20 pitted green olives
1 teaspoon of capers
1 teaspoon of pine nuts (replaceable with chopped almonds or walnuts)
½ teaspoon of fine sea salt
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 moment 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 it with 1 teaspoon of sea salt, 1 spoon of olive oil, stir and let it cool in a bowl.
In a saucepan prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the garlic cloves. Cook for two minutes, until nice and soft, then add the “Fagiolina del Trasimeno”, the olives cut into small pieces (leave only a few whole ones to decorate), the capers finely diced and the pine nuts.
You can season with some parsley finely diced.