Tomato Sfilati with Cream of White Beans


(serves 12)
  • 12 Tomato Sfilati
  • 7 oz (200 g) of cannellini beans or other dried white beans (alternatively use canned beans)
  • 2 oz (60 g) of onion
  • 2 oz (60 g) of carrot
  • 2 oz (60 g) of sesame seeds
  • 1 bay leaf
  • 3 tablespoons of olive oil
  • 1 sprig of rosemary
  • Salt and black pepper​


If using dried beans, rehydrate them in cold water, then boil them with celery, carrot, onion and bay leaf for about 1 hour, until they are soft.

Mix everything in a blender, add some chopped rosemary, season with salt and black pepper.

Put into small bowls and dip the Sfilati in the mixture.​