Rosemary cannellini cream with fennel wedges
A soft, fragrant cream, Tuscany's answer to hummus.
Open in the appPer serving
- Calories
- 203 kcal
- Protein
- 9.9 g
- Carbohydrates
- 32.2 g
- Fat
- 5.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked cannellini beans80 g
- Extra virgin olive oil1 teaspoon
- Rosemary1 g
- Garlic1 clove
- Lemon juiceto taste
- Fennel150 g
- Saltto taste
- Black pepperto taste
In season: October – April
Method
- Drain the cannellini beans and rinse them under running water; peel the garlic and remove the green shoot if there is one.
- Blend the cannellini with the oil, garlic, lemon juice and a tablespoon of cold water until smooth; drizzle in more water if it is too thick.
- Strip the rosemary needles, chop them very finely and stir them into the cream with salt and black pepper; taste.
- Wash the fennel, trim the base and tough outer layers and cut it into wedges; serve it with the cream.
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