CookDiaries

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, after simmering its umami goodness into a pot of creamy beans, kelp is used as the base of the sauce. There’s a lot of olive oil in this recipe.

Recipe information

• Total Time2 hours (plus 1 hour for cooling)
• Yield6 servings

Ingredients

Beans

¾ cup extra-virgin olive oil

1 fennel bulb, cut into ½” dice (about 1½ cups)

3 celery stalks, sliced ½” thick on a bias (about 2 cups)

3 carrots, cut into roughly ½” pieces (about 1½ cups)

1 onion, cut into ½” dice (about 1 cup)

4 garlic cloves, roughly chopped

1 lb. dried gigante or cannellini beans, soaked overnight in cool water and drained

2 Tbsp. fennel seeds

½ oz. dried kelp (4×6″ piece) or 1 Tbsp. smoked dulse flakes

2 bay leaves

Salt

Seaweed Salmoriglio

½ tsp. dried oregano leaves

1 cup chopped parsley

¼ cup chopped mint

1 garlic clove, grated on a Microplane or minced

Zest and juice of 1 lemon (2 to 3 Tbsp. juice)

½ oz. dried kelp, rehydrated in 1 cup water (best if you use the kelp from cooking the beans), chopped

1 cup extra-virgin olive oil (use the oil skimmed from the beans and add more oil as needed to make 1 cup)

Salt

1 tsp. red chile flakes, such as Aleppo

Preparation

Beans

Step 1

Heat ¾ cup extra-virgin olive oil in a heavy-bottom stockpot over medium-high heat. Add 1 fennel bulb, cut into ½” dice (about 1½ cups), 3 celery stalks, sliced ½” thick on a bias (about 2 cups), 3 carrots, cut into roughly ½” pieces (about 1½ cups), 1 onion, cut into ½” dice (about 1 cup), and 4 garlic cloves, roughly chopped, and cook for 3–5 minutes, until the vegetables are beginning to brown. Add 1 lb. dried gigante or cannellini beans, soaked overnight in cool water and drained, 2 Tbsp. fennel seeds, ½ oz. dried kelp (4×6″ piece) or 1 Tbsp. smoked dulse flakes, 2 bay leaves, and enough water to cover by 2″. Bring to a simmer and cook until the beans are soft but not falling apart, 1½–2 hours. Season with salt and cool to room temperature, about 1 hour. Discard the bay leaves.

Step 2

Skim off any oil from the surface and remove the kelp (reserving both for the Seaweed Salmoriglio).

Step 3

Serve the beans room temperature or warm with the Seaweed Salmoriglio drizzled over the top.

Seaweed Salmoriglio

Step 4

Combine ½ tsp. dried oregano leaves, 1 cup chopped parsley, ¼ cup chopped mint, 1 garlic clove, grated on a Microplane or minced, zest and juice of 1 lemon (2 to 3 Tbsp. juice), ½ oz. dried kelp, rehydrated in 1 cup water (best if you use the kelp from cooking the beans), chopped, and ¼ cup bean cooking liquid (if you’re making this without the beans, use ¼ cup kelp rehydrating liquid) in the bowl of a food processor and pulse until it forms a chunky paste. If you prefer a smoother texture, continue to process until it’s to your liking. Remove the herb paste to a bowl and whisk in 1 cup extra-virgin olive oil (use the oil skimmed from the beans and add more oil as needed to make 1 cup). Season with salt and 1 tsp. red chile flakes, such as Aleppo.

Notes

The oil first simmers with the beans and is then skimmed off to be used in the sauce to ensure all the flavors are perfectly integrated.

Do Ahead: The sauce will keep in an airtight container in the refrigerator for up to 3 days.