White beans in pepitoria sauce

Put one egg in a saucepan with water just to cover and heat on high.

At a boil, cover, turn off the heat and leave 10 to 11 minutes for a hard-boiled egg.

Heat a large fry pan on medium with 60 ml extra virgin olive oil.

Cut two 1-inch slices of baguette, peel 4 garlic cloves and set out 15 raw blanched almonds.

Fry the bread, garlic and almonds 3 to 4 minutes until golden all around, stirring the almonds continuously.

Transfer to a mortar, keeping the oil in the pan; add 0.17 g saffron and a dash of sea salt.

Peel the egg, add the yolk to the mortar and pound with the pestle to a paste; finely chop the white and set aside.

Reheat the same pan and oil on medium; add a roughly chopped medium onion and stir 4 to 5 minutes until translucent.

Add 120 ml dry white wine, turn to high and simmer about 3 minutes to cook off the alcohol.

Add the bread, almond and garlic paste and 600 ml vegetable broth; mix and bring to a boil.

Drain and rinse two cans of white beans in a colander, add to the pan and season with sea salt and black pepper.

Cover, lower to low-medium and simmer about 10 minutes.

Uncover, stir in the chopped egg white, transfer to a serving dish and garnish with fresh parsley.