Cannellini puree and tarelli

Soak 1cup of cannellini beans in water for 24 h. Renew the water the following day. Put some salt, 2 bay leaves and 2 garlic cloves in the water and boil for approx 1h, until they are soft. Drain but keep some of the cooking water. Remove the bay leaves. Add 100 grams of feta cheese and mix. Add some cooking water to make a smooth puree. Taste, add pepper, salt and finish with a drizzle of olive oil. Tarelli are perfect to dip the puree. They are a ‘inbetween cookie-breadstick-biscuit’ from the south of Italy, and are dangerous, but so delicious!

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