CRISPY Cannellini Bean Chips
Adapted from chef Danny Russo
Preparation time: 25 minutes plus 2 hour setting time
Cooking time: 25 minutes
Serves: 6 (2 fingers each)
- 50ml/1.7ozs. extra virgin olive oil
- 120g/2ozs. brown onion diced finely
- 2 cloves garlic, finely chopped
- 250g/8.8ozs risoni pasta
- 3 cups/750ml/26flozs vegetable stock, hot
- 400g/14ozs tin Cannellini Beans
- 80g/3ozs. parmesan grated
- 1/2 cup/75g/2.6ozs. plain all purpose flour
- Handful parsley leaves, pat very dry
- 150ml/5flozs truffle mayonnaise
- 100g/3.5ozs parmesan grated
Step 1 - Line the base of a 20x20cm/8x8inch square tin and spray the sides with oil. Add extra virgin olive oil into a large thick bottomed saucepan and sweat the garlic and onion until softened and nicely caramelised. Add risoni and mix through well. Drain and rinse cannellini beans and add to saucepan and stir well through risoni mix.
Step 2 - Gradually add warmed vegetable stock adding a ladle at a time and cook out the liquid, like a risotto. Don't allow the liquid to evaporate too fast or the pasta will catch on the bottom of the pan. Keep adding the stock until finished, and liquid has been absorbed and pasta is al dente. Take off heat and add 80g/3ozs of grated parmesan, mixing until it has been incorporated into the mix and reserve the rest of the parmesan for serving. Pour risoni mixture into prepared tin and smooth out so its completely levelled out. Set aside to chill. Cover and refrigerate for 2 hours. You can do this a day or two ahead of time.
Step 3 - Portion into 10cm long x 2cm wide /4x1inch fingers. Place the flour into a shallow bowl and roll the fingers gently in the flour. Heat a heavy bottomed pot with 1 inch of oil and once it reaches 180C/350F fry the fingers in lots of 4 or 5 for 3-4 minutes until golden brown on the outside then turn over. Allow to cool and drain on paper towels. In the same oil fry the parsley leaves. Allow to cool and drain on paper towel. Pipe truffle mayonnaise on top and then sprinkle with grated parmesan and parsley leaves to finish off.