This distinctive blend of white beans, caviar, herbs, and olive oil and lemon juice is a specialty of the famed Florentine restaurant Paoli, housed in the cellar of a thirteenth century castle in the heart of Florence. The famed white beans of Tuscany are virtually impossible to find in the US, short of smuggling them in your pockets, but Great Northern beans, cooked according to instructions on the package, are a fair substitute. In a pinch, use the small canned white Puerto Rican beans found in the Spanish sections of supermarkets.
Apertifs, Card 35
1/2 jigger Campari
1 jigger gin or vodka
1 jigger sweet red vermouth
Stir well with ice and strain into chilled cocktail glass. Garnish with orange or lemon peel. May be served on the rocks with splash or club soda.
1 1/2 jiggers Campari
2 taspoons Rose’s lime juice
Fugi or Perrier sparkling mineral water
Shake Campari and Rose’s lime juice well with ice and pour over ice into highball glass. Fill up with mineral water; garnish with lime twist.
Caviale con Fagili
- 4 cups white beans cooked and drained
- 1/2-3/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons tarragon vinegar
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- 2 tablespoons parsley chopped
- 1/2 teaspoon chervil
- 6 ounces beluga caviar
Place beans in a salad bowl, cover, and chill until ready to serve.
Place olive oil, lemon juice, and vinegar in screw-top jar and shake well; set aside.
Crush oregano, thyme, parsley, and chervil with mortar and pestle; add to oil in jar; shake and refrigerate until serving time.
To serve: bring salad bowl to cocktail table. Toss beans lightly with dressing; add caviar and toss gently. Serve in small consomme cups; pass pepper mill; instruct guests to grind pepper to suite taste.