Ingredients
200 g of Fagiolina del Trasimeno;
100 g almonds;
¼ lemon
2 tablespoons of extra-virgin olive oil;
salt and pepper to taste
1 garlic clove
Very lightly toast the almonds until just barely golden brown. Let them cool and then put them in the mixer with a tablespoon of olive oil, the garlic clove and mix until you get a uniform consistency. Add the already boiled fagiolina and mix again until you get a thick and white creamy substance.
Add a few drops of lemon juice and a pinch of salt. Place the mixture in a stoneware bowl and drizzle abundantly with olive oil, serve with toasted day-old bread.
From the book entitled “Trasimeno: cucinario di eccezione e di invenzione” by Maria Teresa Baldoni – published by Terranuova.