Sformato of borlotti beans with green sauce

4 servings

Ingredients

Quantity Ingredient
Butter; for pan
¼ cup Fresh bread crumbs; lightly toasted
2 cups Cooked pinto beans
3 tablespoons Virgin olive oil
3 tablespoons Unsalted butter
1 Garlic clove; thinly sliced
1 medium Red onion; finely chopped
1 tablespoon Freshly-chopped rosemary leaves
3 tablespoons All-purpose flour
1 cup Whole milk
2 Eggs; separated
½ cup Freshly-grated parmigiano-reggiano
Salt; to taste
Freshly-ground black pepper; to taste
=== GREEN SAUCE ===
¼ cup Finely-chopped Italian parsley
2 tablespoons Capers
½ cup Fresh mint leaves; (packed)
2 tablespoons Pine nuts
¼ cup Extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper; to taste

Directions

Preheat oven to 350 degrees and butter an 8- to 10-inch bundt pan, sprinkle with bread crumbs. Puree beans in food processor with ¼ cup water until smooth. Set aside. Heat butter and oil in medium skillet until melted, add garlic, red onion, and rosemary and saute until softened and translucent (6 to 8 minutes). Sprinkle flour over, stirring constantly. Add milk and cook until thick as pudding (about 5 minutes) and remove from heat. Add beans and mix thoroughly. Add egg yolks and parmigiano and season with salt and pepper. Beat egg whites to stiff peaks, fold in bean and cheese mixture.

Whisk together all the green sauce ingredients and serve with the beans.

This recipe yields 4 antipasto servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5645 broadcast 02-29-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-10-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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