Summer vegetables and beans

On a summer day in 2015, Massimo Bottura and the Osteria Francescana brigade were in Milan working in the kitchen of the newly opened Refettorio Ambrosiano. They rummaged through the pantry and took out a case of canned beans, some vegetables, and several Parmigiano rinds. They came up with the idea of a summer version of “pasta e fagioli” that they would transform into a savory bean salad served with a crudité of chopped vegetables and diced Parmigiano rinds for texture and flavor. The result was a delicious recipe that can be prepared with surplus vegetables, beans and pulses, and that is good not only for our health but also for the Planet.