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magazine fresh artichoke and white bean crostini
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A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.
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A bold bouquet of fresh garlic and rosemary enlivens this creamy white bean purée—a healthy, nutrient-rich accompaniment to vegetable crudités, toasted pita points, or a crispy baguette.
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This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.
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Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.
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There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.
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The parcooking is essential for a tender result, but the extra effort’s worth it.
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Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.
3.6
(3.62)
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4.5
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