Fagioli al fiasco
This recipe boasts a history that began in the Tuscan countryside in around the late 13th century.
At that time, the first master glassmakers began crafting everyday items, including flasks.
Initially, these flasks were used as wine containers, distinguished from regular bottles by their bulbous shape and lack of a base, resembling canteens.
In 1388, for hygienic reasons, Florence implemented a ban on metal containers.
As a result, the craft of straw-weaving emerged to cover the flasks in marsh grasses – but we digress…
Anyway, it turned out that the flasks were also great for making beans!
This humble dish was a favourite of Puccini, who often visited his sister in a convent, where he also had the opportunity to enjoy ‘beans in a flask’ prepared by the nuns.
• Dried beans
• Water
• Olive oil
• Garlic
• Sage
• Black pepper
Take dried beans and soak them the night before cooking.
In a terracotta flask, place the beans, olive oil, garlic cloves, sage leaves and enough water to submerge the beans.
Seal the flask with a terracotta stopper, allowing steam to escape during cooking, and place it in a bed of embers, ensuring that the liquid never comes to a boil.
Let it simmer gently for five to six hours.
Serve the beans drizzled with a generous amount of olive oil and freshly ground black pepper.