If you can find a ball of buffalo mozzarella, then lucky you. There is none to be had in our vicinity at the moment, but it will return. This is a super simple idea from the River Café which makes a lovely lunch or a starter for sharing – for when we can share stuff again. We will share stuff again.
Salami with Cannellini Beans & Olives
- 1 x 400 tin of cannellini beans, drained & rinsed
- a squeeze of lemon juice
- small black olives, we like the wrinkly ones, pitted
- finely sliced fennel salami – of course any salami or other cured meat will do, and there are loads of brilliant Irish producers to choose from
- a ball of buffalo mozzarella
Gently heat the beans with a squeeze of fresh lemon juice and some olive oil. Season and purée – a stick blender does the job here.
Toss the olives in a little of your special bottle of olive oil.
Put the salami on a plate with the mozzarella and serve with the bean purée alongside and the olives scattered over.
Simple and delicious.
(Original idea from Italian Two Easy by Rose Gray and Ruth Rogers, Clarkson Potter, 2006.)
Jono & Jules do food & wine 
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