IITALIAN SUMMER SALAD
Serves 4 to 6 people
1 cup dried red beans (soaked 1 h)
1 cup dried chick peas
5 slices panchetta (Italian bacon, smoked bacon as well)
1 piece parmesan (planed)
1 small onion (finely chopped)
2 to 3 tablespoons extra virgin olive oil
1 to 2 tablespoons white balsamic vinegar
1 to 2 tbsp chopped parsley
Rinse the beans, the week after you have drained water, running water, place in coldwater, separately, to a boil. The cooking time depends on the type and varies from 1 to2 pm Regularly check for doneness. Drain the beans and let them cool. Panchetta Cutinto strips and fry them crisp in a dry pan. Place on a paper towel and allow to cool. Mixthe beans, shallots and parsley together. Season to taste with olive oil, balsamic vinegar, salt and pepper. Just before serving, sprinkle panchetta and parmesan.
Garnish with a tiny bit of parsley or basil.