Ingredients

Method

• 2 x 400 g cans borlotti beans, drained
• 1 red onion, finely chopped
• 3 cloves garlic, smashed
• 3 T fresh dill, chopped
• 4 T fresh Italian parsley, chopped
• 10 anchovies, chopped
• 12 black pitted olives
• juice of 1 lemon
• 2 T red wine vinegar
• ½ cup extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 100 g Parmigiano Reggiano, shaved

Method

Ingredients

1. Mix all the ingredients except the cheese and season. Add the cheese just before serving.

Photography: Sadiqah Assur-Ismail

Production: Abigail Donnelly

Food assistant: Cheri Kustner

Find more cheese recipes here.

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and taste. Artisanal cheesemakers use traditional methods of production distinctive to the area of origin to create the only authentic Parmesan cheese.

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