Yield: 1 servings
Measure | Ingredient |
---|---|
1 medium | Carrot; peeled |
1 medium | Onion; peeled |
3 \N | Stalks celery |
2 \N | Cloves garlic; crushed |
¼ pounds | Bacon |
2 cups | Dried cannellini beans; soaked overnight |
\N \N | ; and drained |
4 cups | Chicken stock |
1 quart | Cooked cannellini beans; drained |
6 \N | Salted anchovy fillets; rinsed |
3 tablespoons | Grated Parmesan |
1 tablespoon | Minced garlic |
1 teaspoon | Freshly chopped rosemary |
⅓ cup | Extra virgin olive oil |
½ teaspoon | Sea salt |
\N \N | Freshly cracked white pepper |
BEANS
BRANDADE
For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water.
Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans.
For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper.
Converted by MC_Buster.
Per serving: 1492 Calories (kcal); 129g Total Fat; (80% calories from fat); 42g Protein; 30g Carbohydrate; 96mg Cholesterol; 11476mg Sodium Food Exchanges: 0 Grain(Starch); 4½ Lean Meat; 4 ½ Vegetable; 0 Fruit; 22 ½ Fat; 0 Other Carbohydrates
Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.