Hand-selected wines from 400+
Australian wineries delivered to your door!
Hand-selected wines from 400+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Light white bean casserole with crisp salami

Preparation time
10 minutes + overnight soaking of beans
Cooking time
75 minutes
Serves
6

INGREDIENTS

1 tbsp (20ml) extra virgin olive oil

300g fennel and garlic salami, halved lengthways and sliced

2 red onions, halved, sliced

600g portobello mushrooms, thickly sliced

6 garlic cloves, crushed

3 tsp ground coriander

1 cup (250ml) Vermentino

500g (2½ cups) dried cannellini beans, soaked overnight 

2 cups (500ml) vegetable stock

6 thyme sprigs

600g ripe tomatoes, peeled, deseeded,
cut in 1-2cm dice

 

Gremolata

6 garlic cloves, finely chopped

Finely grated zest of 2 lemons

½ cup finely chopped Italian parsley

1. Preheat oven to 180ºC (160ºC fan-forced). Heat oil in a large oven-proof  pan over medium-high heat. Add the salami and cook, stirring frequently until crisp. Remove to a paper-lined plate. Add onions to the salami flavoured oil in the pan and cook, stirring frequently until almost soft but not brown. Add mushrooms, garlic and coriander and cook, stirring occasionally, for 5 minutes or until mushrooms are tender. Add wine, then the drained beans, stock, 2 cups water and thyme. Bring to a simmer. Bake, uncovered, for an hour or until the beans are tender.

 

2. Meanwhile, combine all of the gremolata ingredients.

 

3. Remove beans from oven, stir through tomatoes, half each of salami and gremolata. Garnish with remaining salami and gremolata. Can also be served at room temp or cold as a salad.

 

TO SHARE: Place in centre of the table for guests to serve themselves.

 

Lyndey’s note: If you prefer to use 4 cups tinned cannellini beans, drained and rinsed, only add half the wine and stock, no water and bake for only 30 minutes. 

 

Wine match: This is a creamy-textured and flavour-packed dish with garlic playing a large part, which can make wine matching tricky. But a dry, fresh and lively white wine like Vermentino is a perfect choice. Also, its high acidity balances the creamy cannellini beans. Prefer a red? A Shiraz that features savoury flavours would be perfect with the rustic beans and salami as well.

Food
Preparation time
10 minutes + overnight soaking of beans
Cooking time
75 minutes
Serves
6

Wine match

Box Grove Vineyard Vermentino 2017
$20.40
in any 12
$21.60
in any 6
$24.00
each
Price | options
$20.40
in any 12 bottles
Qty

SHARE

You might also like

Food
Selector’s Top 7 Recipe Books of 2017
Throughout the year, the Selector magazine team receives a collection of beautifully presented books full of delectable recipes and inspiring food stories. This makes picking the best a tough task, but when it comes down to it, there are some that really stand out, whether it’s for their gorgeous styling, unique ideas, or for having a new take on old favourites. These are the top 7 from 2017. Book of the Year - Feasts by Sabrina Ghayour
A simply stunning cookbook where art meet cuisine. From the intricately designed cover to the gorgeous food photography by Kris Kirkham to the warm and inviting design layout by Octopus Group, this is a sumptuous release detailing Sabrina’s delicious array of Middle-Eastern dishes. Breath-taking. Hachette Australia, $39.99 On the side by Ed Smith
Noted food writer Ed Smith gave us something completely novel with this release – a cookbook all about side dishes. So important in today’s dining equation, the concept is backed up with great photography, design and recipes. Bloomsbury, $39.99 Ostro by Julia Busuttil Nishimura
Julia Busuttil Nishimura is the epitome of millennial entrepreneurship, having taken her blog and turned it into one of the most gorgeously presented books we’ve seen this year. Definitely worth slowing down for. Plum, $44.99 All Day Café by Stuart McKenzie
Stuart McKenzie runs the iconic South of Johnston café in Melbourne. This book reflects the relaxed customer friendly style of the venue. It is a delight to browse, with gorgeous imagery, an easy design and delicious recipes. Murdoch Books, $39.99 The Desserts of New York by Yasmin Newman
Having given Yasmin Newman her first writing opportunity, we felt like a proud parent when we read her stunning book. Through her words and pics, she gives a uniquely Australian perspective on the exploration of New York City desserts. Hardie Grant, $39.99 Coastline by Lucio Galletto and David Dale
Renowned restaurateur Lucio Galletto and esteemed travel writer David Dale excel in this stunning book exploring the food and culture of the Mediterranean. The recipes are spot on and the editorial is crisp, entertaining and insightful. Murdoch Books, $59.99 Maggie’s Recipes for Life by Maggie Beer with Professor Ralph Martins
We were thrilled to see Maggie had teamed up with neurobiologist Professor Ralph Martins to add to the growing knowledge of the gut-brain link – a timely tome and an important book. Simon & Schuster, $39.99
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories