| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Mike02 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Dried Great Northern; navy, pea or other |
|
|
White beans |
| 2 |
qt |
Chicken stock |
| 2 |
ts |
Salt |
| 1/3 |
c |
Olive oil |
| 2 |
tb |
Chopped garlic |
| 1/4 |
c |
Chopped fresh flat-leaf parsley |
| 2 |
tb |
Chopped fresh thyme |
| 1/2 |
ts |
Dried red pepper flakes |
| 1/4 |
c |
Fresh lemon juice |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
oz |
White truffle oil |
INSTRUCTIONS
Sort the beans to make sure they are free of stones or other debris. Rinse,
then cover with cold water, refrigerate, and soak overnight. The next day,
drain the beans, place them in large pot, and cover with the stock. Bring
to a boil, then lower the heat and simmer the beans for 2 hours, or until
they are soft, tender and yield to pressure when squeezed between your
finger tips. Add the salt only in the final 15 minutes of cooking since the
addition of salt earlier in the cooking process will result in tough beans.
Pour the beans in to the bowl of a food processor. Begin to pulse the beans
along with any of the stock that may have remained from cooking. Add all
the remaining ingredients except the truffle oil and pulse together with
the warm bean puree. Taste and adjust the seasoning with additional salt
and add freshly-ground pepper if needed. Return the bean puree to a pot set
over low heat or a double-boiler to keep warm. Serve each portion of puree
with a drizzle of truffle oil. This recipe yields 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A45 broadcast 05-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-10-1997
Recipe by: Michael Lomonaco
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