Ingredients
Method
- 1 t freshly ground black pepper
- 410 g can butter beans in brine
- 2 T butter
- 100 g Parmigiano Reggiano, grated
- extra virgin olive oil, for drizzling
Method
Ingredients
1 Toast the black pepper in a pan for 2–3 minutes, or until fragrant. Once toasted, add the beans including the brine and bring to light simmer.
2 Once the bean brine has thickened and resembles heavy cream coating the beans, add the butter and remove from the heat.
3 Stir in the Parmigiano Reggiano and serve with more black pepper and a drizzle of olive oil.
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Photography: Jan Ras
Videography: Romy Wilson
Production: Abigail Donnelly
Food assistant: Cheri Kustner
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 flavour. Artisanal cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.
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