Please the Eye and Tempt the Palate: Cannellini Bean and Rosemary Brandade

It took a long time for me to understand that just because a recipe is simple, doesn’t mean it can’t be spectacular.

K I S S
Keep It Simple & Seasonal

This mantra has completely changed the way I cook - both for regular weeknight meals and entertaining guests. By focusing on simple, seasonal ingredients - even if that just means growing a pot of rosemary on the kitchen windowsill you can add a huge amount of oomph to very undemanding recipes.

Then add in a little visual flair and simple ingredients have been transformed into much more than just the sum of the parts.

This cannellini bean and rosemary brandade is simplicity itself to make. Present it in a nice bowl, add some chopped rosemary and a little sprig for garnish, serve with a beautiful spoon and simple is transformed. The silver spoon in the photo is actually ‘meant’ to be used for sugar, but I view the names of silver pieces as suggestions rather than life sentences.

Cannellini Bean and Rosemary Brandade

1 can cannellini beans
2-3 tbsp. olive oil
2-3 sprigs rosemary, strip the needles off the stems
Pinch of sea salt

Open the beans and rinse thoroughly under running water in a colander. After letting the excess water drain off, place the beans in a food processor fitted with the sharp cutting blade. Add the rosemary needles, salt and 2 tbsp. olive oil. Process until the mixture is a smooth consistency, adding more oil if needed. Store in an airtight container in the fridge. Can be made several days ahead, and is best if made 1 day before use. Recipe can be scaled up or down as needed.

Serve and enjoy!
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Nancy Stuckwisch of Silver Magpies has had a life-long fascination with vintage silver. She loves to cook and entertain and believes we should get the silverware out of the cupboard, onto the table, and then into the dishwasher. She writes for her own blog and is a regular columnist for Silver Magazine.