Garibaldi Crostone

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Preparation time 20

Cook time 1 40

Soaking time 12

Total time 14

Course Starter

Cuisine Italy

Servings 4 people

Іngredients

4 thick slices Tuscan Bread PDO (Pane Toscano DOP)
200 g dry Sorana beans PGI (Fagioli di Sorana IGP) (1 cup and 1 tbps)
12 white-clawed crayfish (in modern versions you can use medium size shrimps)
4 slices lardo
3 tbsp extra virgin olive oil
Table salt to taste
Ground black pepper to taste
Water as needed for coocking beans

To serve:

Salad or boiled leafy greens (see notes for suggested types), dressed with extra virgin olive oil, table salt, and ground black pepper to taste

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