BEAN AND MONTANARO SALAMI SALAD, SAGE FOCACCIA

Try the recipe for bean and Montanaro Salami salad accompanied by slices of warm sage focaccia. 
This recipe combines the flavours of different ingredients to create a nutritious and tasty dish.

Follow our step-by-step recipe to create a delicious meal. 

Procedure for the focaccia:

1. Mix the flour with the crumbled yeast, add part of the water and start kneading.
2. Add the rest of the water and oil and continue kneading for 10 minutes. 
3. Add 10 g fine salt and chopped sage leaves. Knead the dough for another 3-4 minutes, then cover and leave to rise for at least 1 hour. 
4. Roll out the focaccia to 1.5 cm thickness in the oiled baking tin. Let it rise another 30 minutes.
5. At the end of the rising time, emulsify 50 ml oil with 50 ml water. Form dimples in the focaccia with your fingers. Pour the mixture over the focaccia, lightly salt the surface and bake at 180°C for 25-30 minutes.

Procedure for the bean salad:

1. Cook the green beans in boiling salted water until they are soft when broken.
2. Drain them and let them cool.
3. Cut the Montanaro Salami into half-cm-thick slices and dice it.
4. Make the salad with cannellini beans, green beans cut into chunks, mayonnaise and a pinch of chopped fresh chilli.
5. Arrange the dish with the bean salad and diced Montanaro Salami. 
6. Serve accompanied by slices of warm focaccia.