quick antipasti dinner

This is a weekday standard.
I am often very hungry, when I come home from work, but to lazy to prepare dinner.
That is the moment when I start opening a few cans of beans and squash them to a nice purée, add sundried or fresh tomatoes, olives, little bit of cheese. The amount is easily scalable to fit your appetite.

This is what I had today:


  • 2 cans borlotti beans (pinto beans), drained
  • 1 Tbsp parsley, chopped coarsely
  • 1 good handful cherry-tomatoes, halved or quartered
  • 2 Tbsp basil leaves, chopped or torn into pieces
  • 1 small handful black olives, with stones
  • 1 small handfull Scamorzetti (little smoked cheeseballs)
  • 1 Tbsp pickled Chilies
  • lemon juice, olive oil, pepper, salt
  • good balsamico to drizzle

Start with draining and rinsing the beans. Heat in a little saucepan a good lug of olive oil and warm the beans through. You can already start with mashing the beans with a fork. No need to do it too thoroughly, it’s nice if the texture remins chunky.
Season with lemon juice, olive oil (loads), pepper and salt. Add the chopped parsely and give it a final stir.

Now you only have to drape everything nicely on a big plate.
First spoon the beans to form a pile, group the other ingredients around it. Season the tomatoes with salt and pepper, top with a little bit of basil. Finish with a drizzle if good balsamico (or crema di balsamico).
Already done.

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