| 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.
A Message from our Provider:
“Give God what’s right — not what’s left.”