About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Panzanella - Bread Salad | Main | Radicchio and Warm Bean Salad »

Cannellini Bean Salad


Cannellini Bean Salad is one of those comfort foods that you didn't realize you were craving until the sauce hits the heat of the freshly boiled beans and you smell the fishy, salty anchovy, the rich egg yoke, and the tangy red wine vinegar.


Although the ingredients are more than a few, it is a simple preparation. In addition to the Anchovy, egg, and vinegar you need onion, parsley, sage and olive oil. Very finely chop the anchovy, onion, parsley, & sage. then pulse together with the egg, oil, & vinegar until they have a creamy consistency.


Tossed with the still hot beans and fresh cracked black pepper the salad sits at room temperature for about an hour to allow the flavors to steep. Toss again and serve with your favorite entrée.

Or, do what I did -- sit down in front of the television with a bowl full and make it your entire entrée.


Comments (4)


I'm with you on this one Deborah...I'd eat the entire bowl-full all by my little 'ole self!! I want to marry cannellini beans!! YUM!

I love the way you have written about this Deborah, so descriptive! I love this recipe and would like to eat this NOW!

Marcella Hazan:

I would have liked to see a slice crusty bread lying near. The bread soaking up the oil may be as good a part of this tremendously satisfying dish as the beans themselves.

Deborah responds:
You are so right. The bread, and an extra drizzle of new oil both add to the luxury.

John Furman:

One suggestion: use the Cooks Illustrated method to cook the beans...brine for 8-24 hours before boiling. Increases flavor exponentially. This salad is indeed almost life-changing...

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This page contains a single entry from the blog posted on March 22, 2011 5:45 AM.

The previous post in this blog was Panzanella - Bread Salad.

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