Cannellini with salsa verde

Yield: 4 servings

Measure Ingredient
2 \N Shallots, chopped
2 tablespoons Olive oil
4 \N Garlic clove(s), minced
4 teaspoons Flour
¼ cup White wine
½ cup Garden Salad Stock or other stock
2 tablespoons Chopped oven-roasted pine nuts
½ cup Parsley, chopped
¾ teaspoon Pepper
½ cup Cilantro (opt)
2 cups Cooked cannellini or other white beans homemade or canned

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 ISBN 0-446-51792-5 pg 159-160 Submitted By DIANE LAZARUS On 10-04-95

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