Place the beans in a large saucepan with plenty of water and
allow to simmer for 2 hours along with the peeled tomatoes,
sage, rosemary, garlic, pepper and chilli. Add salt once the
beans are cooked.
Gently wash the mushroom caps with running water, protecting
them with your hands so as to prevent them absorbing too much
of the water.
Place the mushrooms on a sheet of aluminium foil on a baking
tray. Slice your garlic and gently insert each piece into
the mushroom caps, sprinkle the chopped nipitella over the
mushrooms and add salt , pepper and a generous dash of olive
Wrap the mushrooms in the aluminium foil, carefully ensuring
all the edges are sealed and place on a baking tray in a shallow
bath of water. This is now ready to be cooked bain marie
style for 20 minutes at gas mark 160 C.
Once the mushrooms are cooked, assemble them onto a plate
with two large tablespoons of the cooked beans and some small
shavings of crusty bread. Drizzle with olive oil and serve
the dish piping hot.
Recipe from Fabio Picchi (Chef of CIBREO, Florence)