A traditional dish from Tuscany made with cannellini beans, tomato and sage.
Marco recommends to serve with Ristorante Pizza Pollo by Dr. Oekter
1 (400g) can of cannellini beans, rinsed
20 leaves of fresh sage minced
3 tbsp extra virgin olive oil
1 clove of garlic (crushed)
4 tbsp of passata of tomato
Preparation time: 10 minutes
Heat oil in a saucepan at medium heat with the garlic and sage only for a few seconds. Then add the beans. Stir-fry for 2/3 minutes and add the passata with a pinch of salt and some black pepper. Continue to cook for 6/8 minutes until the tomato sticks on the beans. Serve hot in bowls.