Recipes with crispbread

Crunchy Tomato salad with
crispbread »Italien style«

Ingredients

• 8 slices crispbread Roasted Onion
• 4 plum tomatoes
• 480g Cannellini beans (or other white beans), favorably dried, otherwise canned
• 80g fennel and/or cellery
• 1 onion (preferably a red one)
• basil
• salt, pepper
• 4 table spoons olive oil extra-vergine (strong)
• 8 table spoons Pecorino cheese

Preparation

• Soak beans over night (at least 12 hours). Strain the water, put the beans in a pot with fresh water, add a big garlic glove and one bayleaf – cook until tender (at least 1 hour).
• Always add salt at the end – otherwise the shells of the beans harden!
• Boil water. Break the crispbread into pieces at the size of a thumb. Wet it for some seconds, strain the water.
• The crispbread gets squashier by and by. So, if you won’t eat the salad right away, just wet the bread only a split second (or just spill water over it when the crispbread is in the sieve). Put the crispbread in a huge salad bowl.
• Cut the onion and the fennel into halves and thin slices. If you don’t like the strong taste of raw onions or fennel – just blanch them in hot salt water after slicing. Add everything in the salad bowl.