The new oil? Better if used “raw”

Although there are hundreds of second dishes that you could prepare to taste the new oil, we always suggest choosing the simplest ones. Fewer flavors are mixed and measured with that of the oil and you will more easily be able to taste it and feel its authentic flavor. The Beans at Fiasco is a recipe that Italian families are handed down from generation to generation: when meat was scarce, the less well-off people turned to legumes for protein. Among them, beans lasted a long time, were easy to store and cook and matched well with any other ingredient. The classic recipe requires a fireplace or a wood stove, a glass bottle, a little garlic, black pepper and fresh sage leaves. Olive oil is always added at the end, when serving the dish and not at the time of cooking, so that the taste is not altered. The beans are usually accompanied by a slice of fresh bread and…voilà, the dish is ready! … or maybe we forgot the wine!

Another traditional way to use olive oil “raw” on a second dish is the delicious tagliata, or the classic steak of blood beef cut into small pieces with added a couple of rosemary sprigs and a little olive oil as our new unfiltered oil Profumo, unfiltered and super tasty – quantity at your discretion.

Preparing Fagioli al Fiasco:

• Soak the beans in cold water for 12 hours. Drain them, wash them and place in a glass jar (or clean jar) without straw or plastic around with the washed sage and peeled garlic.
• Pour water until 3-4 fingers exceed the beans, then add new oil Profumo until the mouth of the container. Close the lid unsealed to allow steam to escape.
• Lay a rolled sheet in the shape of a nest on the bottom of a high casserole and lean the fiasco so that it remains straight. Pour water until it reaches the level of the beans, then bring to a boil and cook until the water inside the flask has evaporated.
• The water in the pan should be kept at the same level, so as you consume add more, always boiling.
• Transfer the beans to a serving plate, season with salt and pepper and serve them accompanied by fresh sliced onion and a drizzle of unfiltered new oil.