Cannellini-Ricotta-Salat - Pure Pepper

cannellini ricotta salad

Ingredients Cannellini Ricotta Salad

200 g dried cannellini beans
200 g dried borlotti beans
200 g dried flageolet beans
3 bay leaves
150 ml olive oil
4 sprigs of rosemary
350 g tomatoes, various sizes and varieties
1 small bunch of parsley
200 g ricotta
Black pepper
Tasmanian pepper

Preparation of the cannellini and ricotta salad

The first step is to soak the beans overnight in plenty of cold water, depending on the type. The next day, drain the water - still separately - and bring to the boil with fresh water. Skim off the foam, add a bay leaf and reduce the temperature to a gentle simmer. Cook the beans until they are tender but not soft.

The beans can be salted after about 30 minutes of cooking, but not before, as this can make the beans tough. As soon as the beans are tender, drain them in a sieve. Place them in a bowl (without the bay leaves) and moisten with a little olive oil, mix gently and set aside.

Next, heat the tomatoes with the rosemary sprigs and 150 ml of olive oil in a large hot oven. Let the tomatoes simmer until they are soft and just beginning to burst.

Finally, pour the beans into the pot with the tomatoes and fold them very carefully into the tomatoes. Roughly chop the parsley and mix with the beans. Season with coarsely ground black pepper.

Break the ricotta into lumps and place on the salad. Now sprinkle a few coarsely ground grains of Tasmanian pepper over the top. This will add a nice color and flavor effect. Serve the cannellini ricotta salad.