Description
Recipe inspired by Australian Gourmet Traveller magazine – aka the holy grail.
Ingredients
Units
Scale
- 1-3 heads of garlic, roasted
- 1 can cannellini beans
- 75 ml olive oil
- 1/2 cup chicken stock
- juice of 1-2 lemons, to taste
- Pepperoni/salami of your choice for topping
- 2 tbsp red wine vinegar
- 1 tsp oregano
- To serve: thick slices of char-grilled sourdough
Instructions
- Roast garlic on an oven tray until very tender (40-45 minutes). When cool enough to handle, squeeze cloves from skins into a bowl (discard skins).
- Reserve ½ cup of beans to serve and process the rest with garlic, lemon juice and 50ml extra-virgin olive oil in a food processor until smooth, season generously to taste. Thin slightly with a little chicken stock if too thick.
- Heat remaining olive oil in a frying pan over medium-high heat, add pepperoni and stir occasionally, until it starts to crisp at the edges (2-3 minutes). Remove pan from heat, add oregano and vinegar (be careful, hot oil will spit), stir to combine and season to taste.
- Category: Appetizer