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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Warm the butter beans. You can saute them for a minute or two or put them in hot water for a few minutes. Add the beans, garlic cloves, grated celery root and sea salt in the food processor. Blend well until you get a smooth paste. If you want to use it as a dip, you may need to add some warm water. Heat the oil in a small skillet. Add the julienned onion and saute for 5 minutes until tender. Add the tomato sauce and saute for another minute. Pour the onion and tomato sauce over the mashed beans. Note: You can also use dry beans and boil them yourself but this takes longer. It is necessary to boil them for one hour and to change their boiling water at least 2 times in order to eliminate all bad enzymes. It is best to soak the beans overnight, this way the boiling period is reduced and the beans wont cause any intestinal problems.