Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- 6 cloves Garlic, thinly sliced
- 2 fillets Cento Flat Fillets of Anchovies
- 2 tbsp Cento Organic Tomato Paste in a Tube
- 1 tsp Cento Extra Hot Calabrese Peperoncino
- 2 cans Cento Cannellini Beans (15.5 oz), drained & rinsed
- 1/2 cup Cento Organic Vegetable Stock
- 6 Thyme, sprigs
- 1 Parmesan Cheese, rind
- Ricotta Cheese, for serving
- Fresh Parsley, chopped
- 1 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large skillet, heat olive oil over medium-low heat. Add shallot with salt and pepper and cook until soft and translucent. Stir in garlic and anchovies and cook until the anchovies dissolve into the oil, about 1 to 2 minutes. Add tomato paste, peperoncino, and vegetable broth, stirring to combine, then bring to a gentle boil. Stir in beans, thyme sprigs, and parmesan rind, then reduce the heat and let everything simmer. Using the back of a spoon, mash about one quarter of the beans directly in the skillet to thicken the sauce. Continue simmering until glossy and cohesive, about 10 to 15 minutes. Remove and discard the thyme sprigs and parmesan rind, then season with salt and black pepper to taste. Spoon ricotta into the center of the beans, add additional pepperoncino, and finish with grated parmesan cheese. Serve warm with Italian bread or crostini. Serves 4.
