Ingredients

• 1 bay leaf
• 400 g Tuscan beans
• salt
• extra virgin olive oil
• 3 coppery tomatoes
• sugar
• pepper
• 160 g salami paste
• fresh pepper
• sage

For the cream of beans
Boil 400 g of fresh shelled Tuscan beans in unsalted boiling water with 1 bay leaf, for about 35 minutes. Drain and blend them with 250 g of their water, salt and 1 tablespoon of extra virgin olive oil.

For the tomatoes and salami
Blanch 3 coppery tomatoes in boiling salted water, peel and empty the seeds, keeping all the scraps. Cut the tomatoes into wedges and place them on a plate covered with baking paper. Season with extra virgin olive oil, salt, sugar and pepper and let them dry in the oven at 120 ° C for 2 hours. Blend the scraps and pass them through a sieve, to obtain a tasty juice. Cook 160 g of salami paste in a fat-free pan, shelling it with a fork. After 6-7 minutes add the tomato juice and cook again until it dries.

To complete
Serve the cream with the tomatoes, salami paste, fresh pepper and fried sage.

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