Cream of Cannellini Beans with Mushrooms, Guanciale and Croutons

Method

1. Cook the cannellini beans in cold water with a pinch of salt, a clove of garlic, and aromatic herbs (sage, thyme) for 25–30 minutes until tender and creamy.
2. Once the beans are cooked, remove and reserve the garlic clove. Keep the beans in their cooking water.
3. Heat abundant olive oil in a pan. Add the reserved garlic clove (from the beans) and the sliced cardoncello mushrooms. Season with salt, peperoncino (chili), sage, and thyme. Sauté until the mushrooms are golden and slightly crisp. Remove from the pan and set aside.
4. In the same pan, cook the guanciale cut into small strips until crispy. Remove and set aside.
5. Cut the bread into cubes and fry them in the same pan until golden and crunchy.
6. Blend the cooked beans with some of their cooking water and a drizzle of olive oil to obtain a smooth, creamy consistency. Adjust with more water if needed and season to taste.
7. To serve, spread the bean cream on a plate. Top with the sautéed mushrooms, crispy guanciale, and fried bread croutons. Garnish with fresh herbs if desired.