Insalata di Fagioli (Three Bean Salad) Recipe courtesy of Cesare Casella Yield: 20 servings 2 cups each of 3 different types

of beans, soaked overnight in plenty of cold water separately One sachet (wrapped in cheesecloth) for each bean consisting of: carrot, cut into chunks stalk celery, cut into chunks onion 1 tsp black peppercorns 1 sprig parsley 1 sprig rosemary Salt and pepper to taste For salad: 3/4 cup celery, finely minced 3/4 cup red onion, finely minced, marinated in red wine vinegar 1 hour before 3/4 cup parsley Extra-virgin olive oil and red wine vinegar Place each different type of bean in its own pot and cover with 3 times the amount of fresh water. Place one sachet in each pot. Slowly bring to a boil and reduce to a simmer. Simmer gently until beans are cooked and creamy in the middle, about 2 hrs. *Each bean cooks at a different rate so be sure to taste 6 or 7 of each bean for doneness. Season to taste with salt and pepper and cool each bean individually in its liquid. Split the Langoustine lengthwise into 2 pieces. Sprinkle with sea salt and cracked black pepper, drizzle with extra-virgin olive oil and set aside. To assemble salad, drain each bean, discarding liquid. Toss in bowl with all remaining ingredients. Adjust oil and red wine vinegar, and salt and pepper to taste. Plate your bean salad and enjoy! This dish may be refrigerated a few hours or up to a day before serving. Suggested wine pairing: Monte Rossa Franciacorta Prima Cuvee Brut NV

As always, this recipe is meant to be a guideline. Cooking is not always an exact science so enjoy making it your own!