- 2/3 pound shelled cannellini beans
- 3 ounces black truffles, scrubbed
- 1/2 cup extra-virgin olive oil
- 1/2 pound pancetta
Cook the beans for 5 minutes in a pot of boiling water, drain. Cover with cold water, add salt, return to gentle boil, and cook til nearly tender, about 45 minutes.
Meanwhile, grate 2/3 of the truffles. Drain the beans, reserving half of the cooking water. Add the olive oil, grated truffles, pancetta, and pepper. Cook 10 minutes, or until tender. Slice the remaining truffles with a truffle slicer. Serve the beans hot, garnished with the truffle slices. Serves 4.
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Source: La Cucina Italiana
Submitted By: Lovette