Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 34

This is a very superior beans on toast! White bread is definitely the best choice for the toast as it absorbs the oil well and its less distinctive taste allows the taste of the topping to dominate.

Serves 2

1 small red onion, very finely chopped

1 tablespoon cold pressed extra virgin olive oil and extra for drizzling

1 garlic clove, crushed

130g/4½oz pack cubetti di pancetta or finely chopped rindless bacon

300g/10½oz can cannellini beans, drained and rinsed

1 large vine tomato, cored and coarsely chopped

1 heaped teaspoon chopped rosemary or sage leaves

Sea salt and freshly ground black pepper

2 heaped tablespoons chopped fresh parsley

2 very thick slices of crustless white wheat-and gluten-free bread (see here for stockist)

Some freshly grated Parmesan or dairy-free Florentino Parmazano (see here for stockist) to serve

Heat the oil in a frying pan (skillet), add the onion and fry over low heat until it is soft. Stir in the garlic and pancetta or bacon and cook for about 5 minutes until the onions are golden and the pancetta or bacon is crispy. Add the beans, tomato, rosemary or sage and season to taste. Heat through for about 5 minutes then sprinkle with parsley.

Meanwhile, toast the slices of bread and place on warm plates. Spoon the bean mixture over the top, drizzle with extra oil and sprinkle with some Parmesan or Parmazano.