Happy New Year’s to all! On this New Year’s day, I had some company over and decided to dive into some delicious meats and cheeses I had picked up from my friends at www.hotdishinc.com. Cheese and meat is enough to make a meal, but I wanted something more substantial, so I dug though my cupboards and found a can of Garbanzo beans. A pinch of this, a squeeze of that, and a quick delicious bite was born!The bread featured in this dish was called Friselle, from Puglia, Italy. It’s a super crunchy, delicious dried bread (not a bagel, although it looks similar). I got this Friselle from Dolce Vita Italian Grocer, but feel free to substitute any crunchy bread for this recipe.
Warm Garbanzo Bean Salad
1 Can of Garbanzo Beans(1/2 liquid drained)
1 Small Shallot
2 Cloves Garlic
5-6 Leaves of Fresh Basil
1 Leaf Fresh Sage
1/4 Cup Grated Parmesan
Juice of 1 Lemon
Zest of 1/4 Lemon
1 tbsp Pork Fat (Olive oil can work as a substitute)
1 tbsp Diced Cured Meat(I used Pepperoni)
Salt and Pepper to finish
This dish was a total throw-together of whatever I had left around my kitchen, but it really worked out well.
Start by pouring a splash of water on each of the Friselle to soften them up. Then, cook the garbanzo beans along with half of the can’s liquid, shallots, and garlic on a medium heat for 5 minutes.
Next, add 1/2 the basil, along with the sage, diced pepperoni, lemon zest and pork fat to the dish and cook for 5 more minutes. Add the remaining basil, lemon juice, Parmesan cheese, salt and pepper. Cook just until the cheese melts, and then spoon the beans over the bread. Finish the dish with a drizzle of nice olive oil, and you’re good to go!
Along with the bean salad, I had:
Selection of artisinal cheese and meat. Featured in the top left was the Teahive cheese, from Utah’s Beehive Cheeses. I never thought Tea and Cheese could match so well, but it was shockingly good. The Burrata in the upper left was from Gina’s Home Made in AZ, and it was super creamy and delicious. The sausages were Casalinga and Soppresata from Creminelli in Utah. They had a nice waft of that awesome, earthy artisanal funk that I love so much. Thanks again HotDish Inc!