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This week we sat down to talk with Chef Peter Deruvo of Cuoco Pazzo in Scottsdale. He may have said, “there’s no such thing as Italian food,” but Chef Deruvo’s Roman-style feasts have been creating a buzz in the food community since the restauraunt opened in late 2011. Today, we’ve got his recipe for Grilled Crostini with Cecamarti.
“Grilled and garlic rubbed Crostini with Cecamariti, or “blind husbands,” bean stew with bread, garlic, hot chili and The name from this classic dish from Puglia comes from the fact that it is so good that when a wife would prepare it for her husband he would eat until he went blind!”
Get the recipe after the jump
Grilled Crostini with “Cecamariti”
Ingredients
Dried white beans, soaked 24hrs 1 cup
Garlic cloves, smashed 5 each
Diced onion 1 each
Bay leaf 1 each
Fresh hot pepper, chopped 2 each
White wine ½ cup
Extra virgin olive oil as needed
White wine vinegar or lemon juice as needed
Salt and pepper to taste
Method
In a large saucepot, heat a small amount olive oil; add the onions, season well with salt and pepper.
Sweat the onions until tender and lightly browned.
Add the garlic cloves, hot pepper and bay leaf and sweat for two to three minutes.
Add the beans to the pan along with the white wine. Cook the mixture until the wine is reduced completely then add enough water, vegetable or chicken stock to cover by 1 inch season well with salt and pepper
Cook the stew until the beans are nearly tender but still have a little bite.
Stir in the bread cubes and cook until they have absorbed most of the liquid.
Serve the stew in pasta or soup bowls drizzled with extra virgin olive oil. Finish with a splash of white wine vinegar or squeeze of lemon juice.
Slightly puree a third of the beans to create creamy texture. Serve warm or room temp on grilled bread.
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