White Bean Puree With Prosciutto Crespelle Recipes

WHITE BEAN PURéE WITH GARLIC VINAIGRETTE AND CROUTES

Steps:

• Make dressing:
• Blanch garlic in a small saucepan of boiling water 3 minutes, then drain and finely chop. Transfer garlic to a bowl and whisk in mustard and vinegar. Add 3 tablespoons oil in a stream, whisking until emulsified. Season with salt and pepper.
• Make bean purée:
• Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain. Simmer beans with thyme in fresh water to cover by 2 inches in a 3- to 4-quart saucepan, partially covered, until very tender, about 1 1/4 hours (some beans will fall apart). Reserve 1 cup cooking liquid and drain beans, discarding thyme.
• Crumble bread into a large bowl and stir in cream. Force beans through food mill into moistened bread, then stir in oil. Add reserved cooking liquid 1 tablespoon at a time for a spreadable consistency. Season generously with salt and pepper.
• Serve warm with vinaigrette spooned over purée.

WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE

Steps:

• In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
• Preheat a grill pan over medium heat.
• Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
• Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

WHITE BEAN-PROSCIUTTO CROSTINI

Steps:

• Combine 2 finely chopped garlic cloves, 2/3 cup diced prosciutto, a pinch of red pepper flakes and one 15-ounce can cannellini beans (drained and rinsed) in a food processor. Add 3 tablespoons olive oil and puree until smooth, adding a splash of water to loosen; season with salt. Add 1 more can cannellini beans and pulse until just combined but still a little chunky. Add more salt to taste. Toast 1 sliced baguette in a grill pan; rub with a garlic clove. Spread each piece with the bean puree, drizzle with olive oil and sprinkle with chopped sage.

WHITE BEANS WITH PROSCIUTTO AND SAGE

Steps:

• Cook beans according to package directions, substituting 1 cup broth for 1 cup water. Cook until tender but not mushy. Drain and place in large bowl.
• Trim off root and all but 1" of green tope from the leeks. Slice in quarters lenghthwise, and wash thoroughly.
• Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender. Drain, reserving chicken broth.
• Cut prosciutto lengthwise into narrow ribbons. Slice leeks crosswise into 1/8" slices. Saute leeks and garlic in olive oil until garlic is soft. Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly. Remove from heat and stir in prosciutto and lemon juice. Add to the beans and toss carefully with a wooden spoon. Season with salt and pepper.
• Garnish with sage and peppers. (The salad may be refrigerated up to 24 hours ahead. Return to room temperature before serving).

WHITE BEAN PUREE

Steps:

• A day ahead, rinse the beans and pick them over, discarding any broken or discolored ones. Cover them with water and soak them overnight at room temperature.
• On the day of serving, drain and change the water. Bring the beans to a boil, drain them and cover them with fresh water. Add the remaining ingredients, except the chicken stock, olive oil and thyme and simmer the beans until tender (one to two hours), stirring occasionally. Add more water if the beans start to get dry.
• Place half the beans in a food processor. Add half a cup of the chicken stock. Puree the beans and correct seasoning. Repeat with the remaining beans and chicken stock.
• Pour the puree into a serving dish and swirl the oil in on top. Garnish with a few leaves of fresh thyme.

WHITE BEAN PUREE

Steps:

• Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat to medium and simmer gently, uncovered, until the beans are soft, about 1 1/2 to 2 hours.
• Transfer to a food processor and puree until smooth. Season to taste with salt and pepper. Serve with the lamb shanks.

WHITE BEAN PUREE WITH PROSCIUTTO CRESPELLE

Steps:

• In a large (8 quart) pot, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the celery and carrot and continue to cook, stirring occasionally, until they are somewhat soft, about 10 minutes. Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, or until aromatic.
• Add the stock and beans, 2 teaspoons salt, and a few grinds of black pepper. Increase the heat to medium-high and bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, uncovered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
• Meanwhile, position a rack in the center of the oven and heat to 350°F.
• Brush both sides of the prosciutto slices lightly with oil and arrange them in a single layer on a parchment-lined baking sheet. Bake just until they are slightly darker and wrinkly, 10 to 15 minutes. Let them cool undisturbed on the baking sheet-they will crisp up as they cool. Break into large shards and set aside. (You can make these up to 6 hours ahead of time.)
• To finish the soup, remove and discard the bay leaf and, working in batches, carefully puree the soup in a blender. If you prefer a thinner soup, add up to 2 cups more broth to adjust the thickness.
• Stir in the lemon juice and taste. Adjust with more lemon juice, salt, or pepper as needed and reheat as necessary.
• Just before serving, divide the soup among bowls and garnish with the prosciutto crespelle.
• For a vegetarian garnish, you can fry whole sage leaves instead of making the crespelle. Just heat a bit of olive oil in a small skillet and add the sage leaves, a few at a time. Fry just until bright green (15 to 30 seconds), and then immediately transfer to a paper towel-lined plate. Make more than you need-they're so delicious you'll find yourself nibbling on them as you go.