Jamie Magazine
By Massimo Bottura
1 hr plus cooling
Not Too Tricky
serves 6
About the recipe
I like to keep leftover cheese rinds in the fridge until I have enough to make a big batch of this broth (about half a pound). This salad also works well as a light soup: just add more broth until it’s a consistency you like.
Recipe From
Ingredients
1 stick of celery (60g)
½ a carrot (60g)
120g radicchio
10g fresh basil
1½ x 400g tin of beans, such as borlotti or kidney
1 tablespoon chopped onion
130ml extra virgin olive oil
80ml white wine vinegar
75g Parmesan rinds (about 3)
100g stale bread
Method
- Trim the celery, peel and trim the carrot, then cut, along with the radicchio, into 5mm cubes. Pick and finely chop the basil leaves.
- Drain and rinse the beans and place in a bowl (save the remainder for another dish) with the radicchio, celery, carrot, onion and basil. Stir in the olive oil and vinegar, then season and leave to rest for 2 hours at room temperature.
- Meanwhile, place the Parmesan rinds in a pot with 1.5 litres of cold water and cook slowly over a low–medium for 1 hour. Remove from the heat and leave the rinds in the water to cool.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cut the bread into 1cm cubes, scatter over a baking tray and toast in the oven until golden, about 20 minutes, tossing halfway through.
- Divide the bean mixture between plates, then add a few tablespoons of the cooled parmesan broth. Garnish with croutons and the Parmesan rinds, finely sliced with a speed-peeler, if you like.
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