Step 1

Place oil, garlic, chili, and bay leaf in a pan and turn on the heat. When things start to make noises and you can smell the garlic, add the fennel and some salt. Saute for about 5 minutes, occasionally stirring, taking care not to burn the garlic.

Step 2

When the fennel is soft and beginning to color, add the wine. Once the wine is fully reduced and the fennel is slightly caramelized, add the beans and parmesan rind and cover with water.

Step 3

Bring to a boil, then reduce the heat and simmer gently until the beans are soft, about 20-25 minutes (or 5-7 if using canned). Towards the end, you can add the parsley and basil stalks for extra aroma.

Step 4

Fish out the garlic cloves, parmesan rind, and herb stalks and transfer the beans into a bowl. Add in the lemon juice and zest, the herbs, some of the cooking liquid, and salt and pepper taste. Smash slightly using a potato masher.

Step 5

In the meantime, butter your bread and toast in a pan on both sides until nice and crunchy. Smear the cooked garlic onto the bread.

Step 6

Generously spread the bean-herb-mash-thing on your toasts. Top with shaved Provolone Piccante, flaky salt, pepper, and some extra olive oil for good measure.