Cannellini Piccata Recipes

WHITE BEAN PICCATA

White Bean Piccata image

Mmmm, lemony piccata ... who says it can only be made with veal or chicken? This version uses white beans (navy or cannellinis work well). Capers are optional ... I personally can't stand them, but they are a typical piccata ingredient, so use if you like. Serve with fresh hot spaghetti noodles.

Provided by EdsGirlAngie

Categories One Dish Meal

Time 45m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
4 tablespoons flour
1 1/4 cups hot vegetable broth
1/4 cup water
5 tablespoons lemon juice
3/4 teaspoon salt
2 teaspoons capers, with brine
1 (14 1/2 ounce) can navy beans or 1 (14 1/2 ounce) can cannellini beans

Steps:

Saute onions and garlic in olive oil in a medium saucepan until transparent- do not allow to brown.
Slowly stir in flour and cook and stir until combined and"rawness" is gone.
Combine hot broth and water; slowly whisk into flour mixture until smooth and slightly thickened.
Add lemon juice, salt, beans and capers (if using).
Cook and stir until thickened a little more (mixture will thicken more upon cooling and once mixed with pasta).
Serve with hot spaghetti noodles.

SALMON PICCATA

Salmon Piccata image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 12

Ingredients

5 ounces salmon, skin off
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 teaspoon slivered garlic
1 teaspoon minced shallots
2 ounces canned cannellini beans, rinsed and drained
1 cup spinach
1 ounce lemon juice
1 ounce vegetable or fish stock
1 tablespoon capers, lightly chopped
1 tablespoon unsalted butter, at room temperature
1 tablespoon fresh parsley, chopped

Steps:

Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.

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