I came up with this while reading "Under the Tucsan Sun" in Tuscany. I've since learned that most Tuscan bean salad puree the beans. Oh well. And I use canned beans cause I can't be bothered. The amounts are all estimates. You gotta go by feel.
2 16 oz cans large white beans. (Cannelinni.)
1/4 pound pancetta, diced and cooked crisp.
chopped onion
chopped tomato
chopped parsley
Good evoo
salt & pepper.
Sometimes I add white vinegar. Depends on your mood. I avoid balsamic vinegar because it turns everything brown.
Add lemon if you want. Or experiment with other herbs. I don't mind.
Of course, the pancetta is what this is all about and it makes or breaks the salad. By the good stuff. If you make it the day before, don't add the pancetta until you're ready to serve. Limp, soggy pork sucks.
2 16 oz cans large white beans. (Cannelinni.)
1/4 pound pancetta, diced and cooked crisp.
chopped onion
chopped tomato
chopped parsley
Good evoo
salt & pepper.
Sometimes I add white vinegar. Depends on your mood. I avoid balsamic vinegar because it turns everything brown.
Add lemon if you want. Or experiment with other herbs. I don't mind.
Of course, the pancetta is what this is all about and it makes or breaks the salad. By the good stuff. If you make it the day before, don't add the pancetta until you're ready to serve. Limp, soggy pork sucks.
