White Bean And Broccolini Brunch Toasts Recipes

WHITE BEAN PICCATA PASTA WITH BROCCOLI

White Bean Piccata Pasta With Broccoli image

The bright lemon-caper sauce for which chicken piccata is known plays equally well with other proteins, like swordfish, or creamy white beans, and forms a glossy, tangy sauce well suited to pasta. Throw broccoli - or any another quick-cooking vegetable, like asparagus, broccoli rabe or peas - into the pasta's boiling water in the last few minutes, and you've effortlessly managed to squeeze a green into this vegetarian dinner.

Provided by Ali Slagle

Categories dinner, quick, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 pound mezze rigatoni or casarecce
2 cups small broccoli florets (from 1 head broccoli)
6 tablespoons unsalted butter
1 shallot, finely chopped
1/2 cup dry white wine
1 (15-ounce) can white beans, such as cannellini or great Northern, drained and rinsed
1/4 cup drained capers
3 tablespoons lemon juice, plus lemon wedges for serving
Black pepper
1/4 cup finely chopped parsley

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente). Reserve 1/2 cup pasta cooking water, then drain the pasta and broccoli.
While the pasta cooks, make the sauce: In a large (12-inch) skillet, melt the butter over medium-high heat. Add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes. Add the white wine and cook until reduced by half, 1 to 2 minutes.
Add 1/4 cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
Reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat. Season to taste with salt and pepper. Transfer to bowls, top with parsley and serve with lemon wedges.

WHITE BEAN AND BROCCOLINI BRUNCH TOASTS

White Bean and Broccolini Brunch Toasts image

Brunch toasts are my absolute fave thing. This version features a white bean "spread" along with fresh broccolini and a perfectly fried egg in all of its yolky glory.

Provided by Jonathan Charbz

Categories Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

5 cloves garlic, divided
2 tablespoons unsalted butter, divided
2 medium shallots, diced
¼ teaspoon red pepper flakes
sea salt and cracked black pepper to taste
¼ cup dry white wine, divided
¼ cup vegetable broth, divided
1 (19 ounce) can white beans, rinsed and drained
2 sprigs rosemary, leaves stripped and chopped
4 slices sourdough bread
1 tablespoon extra-virgin olive oil, divided, or as needed
1 bunch broccolini
4 large eggs
¼ cup finely grated Grada Padano cheese
2 tablespoons chopped fresh chives, or to taste

Steps:

Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

Nutrition Facts : Calories 482.8 calories, Carbohydrate 57.1 g, Cholesterol 205.7 mg, Fat 16.3 g, Fiber 8.8 g, Protein 25.8 g, SaturatedFat 6.6 g, Sodium 353.1 mg, Sugar 5.3 g

ROAST BROCCOLINI AND BEANS

Roast Broccolini and Beans image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 bundles broccolini, trim off ends
1 pound string beans, trimmed
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Heat the oven to 425 degrees F.
Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 to 18 minutes, until nutty and crispy at edges.

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