Ingredients (for 4):
- 200 g of Pope’s medallion-type beans (but other varieties are also good)
- 1 handful of raw radicchiella leaves
- 1 garlic clove (or some thyme, oregano or mint leaves)
- Virgin olive oil
Cook the beans in salted water after remaining in the bathroom to make them swell.
In a frying pan with oil brown the garlic (or a little thyme leaf, oregano or mint). Add the cooked beans, mix and extinguish the fire.
Place in a serving dish, season with a little oil and finally place your radicchiella leaves first without stirring, so that they are well visible.
It is a presentation dish, place the leaves of radicchiella above without stirring, so that they are well visible.
They are a simple as delicious dish, based on the goodness of the ingredients: the sweet taste and pasty consistency of the grains will perfectly ‘marry’ the crisp, crisp raw leaves of the radicchiella.