Yield: 1 servings
|1 medium||Carrot; peeled|
|1 medium||Onion; peeled|
|3 \N||Stalks celery|
|2 \N||Cloves garlic; crushed|
|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|
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.