Beans and Celery
- For the beans and celery
- 400 grams
fresh, young, white Beans
- 4 teaspoons
black Mustard seeds
- 1 bunch
- 1 slice
For the beans and celery, cover beans with water. Season with salt and add unpeeled garlic cloves and mustard seeds. Bring to a simmer and cook 25-30 minutes.
Trim celery, rinse and cut into pieces. Slice bacon into cubes and fry until lightly browned in a non-stick pan. Add celery and sauté for 4-5 minutes.
Drain beans well. Remove garlic from pot and mix the beans with celery. Keep warm.
For the aioli, remove crust from toast and dice toast into cubes. Pour milk over toast cubes and let soak for 5 minutes.
Press garlic cloves into a tall vessel. Add egg yolks and toast and puree with an immersion blender. Stir in lemon juice and anisette. Whisk in oil one drop at a time, then add remaining oil in a thin stream, blending until creamy.
Shave Parmesan with a vegetable peeler in thin strips over the beans. Serve beans with the aioli. Serve with Italian white bread, if desired.