"Fiaschetto"
Giant White Beans with Herbs

Gigi customers often request the recipe
for "Fiaschetto," which is easy to prepare at home. Serve it as a side dish in terra cotta crocks, as we do at Gigi, or mix the beans into pasta dishes or  soups.

Fiaschetto: 

Makes 8 servings

• 1 pound dried "gigandes" or Italian Corona beans*
• 2 celery stalks, halved
• 1 carrot, halved
• 1 medium onion, halved
• 2-3 cloves garlic, peeled
• 2 tablespoons extra-virgin
  olive oil
• 2 springs fresh rosemary
• 1/3 cup grated Parmesan cheese

*You can substitute large lima beans.

Place the beans in a bowl and cover by at least 2 inches with cold water. Soak 12 to 14 hours. Drain. Place the beans in a heavy-bottomed pot and cover by 4 inches with water. Add the celery, carrot, onion, garlic, and bay leaf and bring to boil. Reduce the heat and simmer until the beans are tender, about 1 1/2 hours. Allow the beans to cool in their cooking liquid. Drain, reserving the cooking liquid.

When ready to serve, heat the olive oil in a skillet over medium-high heat. Add the rosemary and cook until fragrant, about 1 minute. Add the beans along with a few generous spoonfuls of the cooking liquid. Cook, tossing or stirring, until soupy and heated through. Remove from the heat, add the Parmesan, and toss to combine. Adjust seasoning with salt and pepper and serve.