Tonno e Fagioli

Leonie Whitton and David Westby are two British artists who bought and renovated a 17th century collegio in a hillside village in the Alpi Apuane near Lucca, where they now run an Artists' and Writers' retreat, and also organise art holidays and cultural and gastronomic tours of Italy. Throughout the summer months they enjoy a steady stream of visitors and dinners are lively affairs:

"Trestle tables are laid in the garden, the barbecue fire is lit, the wine is decanted, bowls are filled with garden salads and wild leaves, and an enormous loaf of bread from the village bakery goes on the table. The meal invariably starts with antipasto, often simple bruschetta or thinly sliced local prosciutto served with fleshy figs, ripe from the trees. One popular alternative is a warm salad of Tonno e Fagioli, fresh tuna and beans, served on a bed of peppery ruccola:"

POUR A LIBERAL AMOUNT of olive oil into a large frying pan, adding a big chopped onion and 2 cloves of garlic, and cook until the onion is soft. Add 1lb of fresh Tuna that has been slightly steamed until just firm, (tinned Tuna is also acceptable) and break into pieces, then one pound of cooked cannelini or haricot beans and 6 oz. of chopped and peeled tomatoes (or a small tin of plum tomatoes). Mash roughly together and allow to cook for five minutes before adding plenty of ground black pepper, a little dried chilli pepper, a tablespoon of chopped fresh basil and two large shredded sage leaves. Sprinkle with abundant chopped parsley and serve hot on a bed of ruccola leaves.

Serves 6-8

If you would like to know more about Leonie and David's Collegio, whose courses look quite interesting, either write them at collegio@summerhills.u-net.com or visit their website, at http://www.summerhills.u-net.com. Photos to the right kindly provided by Il Collegio.