Cannellini With Salsa Verde Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 each: Shallots, chopped
2 tbsp: Olive oil,
4 each: Garlic cloves, minced
4 tsp: Flour,
1/4 cup: White wine,
1/2 cup: Stock,
2 tbsp: Pine nuts, roast & chopped
1/2 cup: Parsley, chopped
3/4 tsp: Pepper,
1/2 cup: Cilantro,
2 cup: Cannellini, cooked
Directions:
1. In a heavy saucepan, saut
the shallots in the olive oil over
medium heat until they begin to color, 3-5 minutes. Add the garlic
and saut
for 1 minute.
2. Add the flour; stir and cook for 1 minute. Add the wine, stock ,
pine nuts, parsley, salt and pepper. cook over medium heat until the
sauce has thickened, about 5 minutes. If using cilantro, add it now.
3. Process the sauce in a blender or food processor. The blender
yields a smooth sauce; the food processor, a finely minced one.
Can be prepared to this point several hours ahead.
4. Return the sauce to the saucepan and add the beans. Cook just until
beans are heated, 2-3 minutes. Or heat the beans separately and serve
on top on the sauce. Serve warm.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp
the shallots in the olive oil over
medium heat until they begin to color, 3-5 minutes. Add the garlic
and saut
for 1 minute.
2. Add the flour; stir and cook for 1 minute. Add the wine, stock ,
pine nuts, parsley, salt and pepper. cook over medium heat until the
sauce has thickened, about 5 minutes. If using cilantro, add it now.
3. Process the sauce in a blender or food processor. The blender
yields a smooth sauce; the food processor, a finely minced one.
Can be prepared to this point several hours ahead.
4. Return the sauce to the saucepan and add the beans. Cook just until
beans are heated, 2-3 minutes. Or heat the beans separately and serve
on top on the sauce. Serve warm.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp