– EATING LIKE A KING –
Among the characteristic Tuscan dishes of the autumn season are the white beans, the Cannellini or Zolfini, how we call them here, amazing when paired with new green freshly pressed Olive oil.
Nowadays, this dish is considered a side dish but in the past it was a working man’s only meal of the day, a healthy food, rich in minerals and proteins, with a high energy content able to support the hard work of the fields. Thanks to its simplicity it is a natural tasty base to enjoy the aromas of a new oil of great quality, as well as being a vegetarian, vegan and gluten-free dish!
The variety I prefer, because of its flavors and ability to withstand cooking is the Zolfino variety from Pratomagno in the province of Arezzo. Regarded as one of the most valuable species grown in Italy, the Zolfino, is a myth of Tuscan gastronomy, is so named for its pale yellow color similar to sulfur, from the Italian word Zolfo. The Zolfino has reached fame, and with fame comes price, and like many foods that once where a poor man’s diet it has now grown into a food for kings!
Beware… It is absolutely forbidden to add cheese on this recipe!
Zolfini Beans by OLEA PRILIS
Ingredients for 4 people:
- 250 gr of Pratomagno Zolfini Beans
- A head of garlic
- Coarse sea salt from Cervia
- Black peppercorns to grind
- A bunch of fresh sage
- Extra virgin olive oil Olea Prilis

Recipe:
We want to enjoy these beans as naturally as possible, so let us start by soaking them in cold water with a teaspoon of baking soda for about 6 hours.


We then wash the beans thoroughly and put them in a casserole, preferably earthenware, because it keeps a constant temperature.
We then cover them with plenty of water in a ratio of beans-to-water of 1 to 4, and let them simmer over low heat with a sprig of sage and a whole head of garlic for about an hour and a half.


As they simmer the foam forms on the surface must be removed with a skimmer.
After about one hour of cooking, start the salting with a light hand when the beans are still a little “al dente”.
Once ready, serve them soaked with a little of their own broth, and season with fabulous green just pressed extra virgin olive oil and freshly ground pepper.


If you are in the mood of following a local tradition, you can add a few slices of grilled bread – better if rubbed with a little’ raw garlic – pouring over two or three tablespoons of boiled zolfini and half a ladle of the cooking broth. You will have obtained the typical Tuscan bruschetta, second only to the “fettunta”, that is the simple grilled bread sprinkled with tasty new oil.

Cooked beans can be kept 2-3 days in the refrigerator, taking care to keep them in a container with a lid.


Recipe and photographs by Caterina Mazzocolin