Garibaldi crostone (Crostone Garibaldi)

Original name: Crostone Garibaldi

Other names: /

Nationality: Italy 🇮🇹

Consumption area(s): Pescia

Introduction

Garibaldi crostone is a traditional Italian dish from the Pescia area. It consists of toasted Tuscan bread topped with cooked Sorana beans, White-clawed crayfish, and a slice of lardo. The preparation involves soaking and boiling the beans, quickly sautéing the shrimps, and toasting the bread before assembling the ingredients. The dish is served hot, allowing the lardo to melt slightly and enhance the flavor. It is generally served with a salad or vegetables.

History of Garibaldi crostone

In 1867, during his journey to the Agro Romano, Giuseppe Garibaldi stopped in Pescia, where he had the opportunity to taste a local specialty known as the “orticini” The dish consisted of white Sorana beans, White-clawed crayfish, radishes, and herbs ingredients notable for their vivid colors. The combination of this ingredients gave the preparation a harmonious blend of flavors and tones reminiscent of the Italian tricolor flag. This historical event inspired the creation of the modern version of the Crostone Garibaldi.

Recipe

Garibaldi Crostone

Please use the note section below to adjust ingredient quantities according to the number of servings you need. Simply enter your desired servings, and the ingredient amounts will automatically update for your convenience.
Print recipe
Preparation time 20 minuti
Cook time 1 ora 40 minuti
Soaking time 12 ore
Total time 14 ore
Course Starter
Cuisine Italy
Servings 4 people

Іngredients
  

To serve:

Іnstructions
 

  • Soak the beans in cold water for at least 12 hours. Then drain them and cook in plenty of boiling water for about 1½ hours, until tender. Drain and season with two tablespoons of olive oil, salt, and pepper.
  • Peel the crayfish/medium shrimps, remove the intestinal vein, and sauté them in a pan with one tablespoon of olive oil for 1–2 minutes per side, until pink and lightly golden. Season with salt and pepper.
  • Next, toast the slices of bread on a grill or in the oven until crisp.
  • Finally, spread the warm beans over the toasted bread, place the crayfish/shrimps on top, and finish with a slice of lardo. The heat from the crostone and its ingredients will gently melt the lardo, enriching the flavor of the dish.
  • Serve hot, accompanied by salad or boiled leafy greens, dressed with extra virgin olive oil, table salt, and freshly ground black pepper.

Notes:

The original Crostone Garibaldi was served with “orticini,” which were wild, seasonal greens from the fields around Pescia, such as dandelion, silene, and wild chicory. Today, the dish is often accompanied by a wider range of vegetables or salads. For example, cultivated greens like lettuce and arugula are served raw, while chard and spinach are usually boiled. The choice of side vegetables depends on seasonality, availability, and taste, but the spirit of using fresh, local plants remains.
 
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Keyword Beans

Nutritional fact table

Please note that nutritional values may vary slightly depending on the ingredients used. Additionally, the nutritional table below does not include any salads or leafy greens served alongside.

NutrientsTotal (4 people)Per serving
Calories (kcal)1.402350
Total fat (g)79,619,9
———Saturated fat (g)16,44,1
Cholesterol (mg)22055
Sodium (mg)1.460*365*
Total carbohydrates (g)141,835,5
———Dietary fiber (g)26,66,7
———Total sugar (g)6,51,6
Protein (g)94,523,6

*This sodium content does not include the salt added during preparation, as the amount varies depending on personal preference.

Source(s):

https://www.visittuscany.com/it/idee/3-ricette-da-provare-con-il-fagiolo-di-sorana-igp/