| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Clprime4 | 1 | servings | |
INGREDIENTS
| 1 | md | Carrot; peeled |
| 1 | md | Onion; peeled |
| 3 | Stalks celery | |
| 2 | Cloves garlic; crushed | |
| 1/4 | lb | Bacon |
| 2 | c | Dried cannellini beans; soaked overnight |
| ; and drained | ||
| 4 | c | Chicken stock |
| 1 | qt | Cooked cannellini beans; drained |
| 6 | Salted anchovy fillets; rinsed | |
| 3 | tb | Grated Parmesan |
| 1 | tb | Minced garlic |
| 1 | ts | Freshly chopped rosemary |
| 1/3 | c | Extra virgin olive oil |
| 1/2 | ts | Sea salt |
| Freshly cracked white pepper |
INSTRUCTIONS
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); 4 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 22 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKINGLIVE PRIMETIME SHOW #CPOOO3 Converted by MM_Buster v2.0n.
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