June 1, 2020
One of our favorite types of Roman street food to eat are Supplí al telefono, a type of fried rice ball that is very like…Read This Post
Exercising creativity in the kitchen can really help an inspiring chef meet their niche. Changing a recipe isn’t necessarily frowned upon — its actually a great way to discover new flavors and dishes! This is exactly what our very own Richard did after enjoying a lunch in Tuscany. When he arrived home, he made a few alterations to this regional recipe and came up with an office hit! Create this recipe at home — and try making a few adjustments of your own, whether you add different fresh herbs, dried seasonings, or different cheeses.
Prep time: 10 minutes
Cook time: 0 minutes
Cook method: puree
1. Empty cannellini beans into a food processor and pulse until smooth.
2. Slowly add grated Asiago cheese.
3. With machine running, add olive oil until dip has a smooth, spreadable consistency.
4. Taste and add pinch of salt if necessary.
5. Pulse in fresh rosemary to taste.
6. Spoon into serving bowl and top with a full sprig of rosemary.
7. Serve at room temperature with your favorite crackers or Tuscan bread.
This is a perfect dip to take to a potluck or serve at a dinner party. You can learn to make this and other delicious recipes on a Tuscany cooking vacation. See our website for a listing of all our culinary vacation tour packages, including detailed day to day itineraries. Or contact us to create a custom tour just for you including hands-on cooking classes, Tuscany wine tours, cultural excursions, and delicious meals!
By Peg Kern
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