Name: Sformato of Borlotti Beans with Green Sauce
Ingredients: Butter; for pan; 1/4 c Fresh bread crumbs; lightly toasted; 2 c Cooked pinto beans; 3 tb Virgin olive oil; 3 tb Unsalted butter; 1 Garlic clove; thinly sliced; 1 md Red onion; finely chopped; 1 tb Freshly-chopped rosemary leaves; 3 tb All-purpose flour; 1 c Whole milk; 2 Eggs; separated; 1/2 c Freshly-grated parmigiano-reggiano; Salt; to taste; Freshly-ground black pepper; to taste; === GREEN SAUCE ===; 1/4 c Finely-chopped Italian parsley; 2 tb Capers; 1/2 c Fresh mint leaves; (packed); 2 tb Pine nuts; 1/4 c Extra-virgin olive oil; Salt; to taste; Freshly-ground black pepper; to taste

God has hidden every precious thing in such a way that it is a reward to the diligent, a prize to the earnest, but a disappointment to the slothful soul. All nature is arrayed against the lounger and the idler. The nut is hidden in its thorny case; the pearl is buried beneath the ocean waves; the gold is imprisoned in the rocky bosom of the mountains; the gem is found only after you crush the rock which encloses it; the very soil gives its harvest as a reward to the laboring farmer. So truth and God must be earnestly sought.

A.B. Simpson

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Italian	Molto04	4	servings

INGREDIENTS

		Butter; for pan
1/4	c	Fresh bread crumbs; lightly toasted
2	c	Cooked pinto beans
3	tb	Virgin olive oil
3	tb	Unsalted butter
1		Garlic clove; thinly sliced
1	md	Red onion; finely chopped
1	tb	Freshly-chopped rosemary leaves
3	tb	All-purpose flour
1	c	Whole milk
2		Eggs; separated
1/2	c	Freshly-grated parmigiano-reggiano
		Salt; to taste
		Freshly-ground black pepper; to taste
		=== GREEN SAUCE ===
1/4	c	Finely-chopped Italian parsley
2	tb	Capers
1/2	c	Fresh mint leaves; (packed)
2	tb	Pine nuts
1/4	c	Extra-virgin olive oil
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

Preheat oven to 350 degrees and butter an 8- to 10-inch bundt pan, sprinkle
with bread crumbs. Puree beans in food processor with 1/4 cup water until
smooth. Set aside. Heat butter and oil in medium skillet until melted, add
garlic, red onion, and rosemary and saute until softened and translucent (6
to 8 minutes). Sprinkle flour over, stirring constantly. Add milk and cook
until thick as pudding (about 5 minutes) and remove from heat. Add beans
and mix thoroughly. Add egg yolks and parmigiano and season with salt and
pepper. Beat egg whites to stiff peaks, fold in bean and cheese mixture.
Whisk together all the green sauce ingredients and serve with the beans.
This recipe yields 4 antipasto servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5645 broadcast 02-29-1996) 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
07-10-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

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