| 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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