Sformato Of Borlotti Beans With Green Sauce

Course :	Italian
From:	HungryMonster.com
Serves:	4 antipasto

Ingredients:

2	tablespoons	butter -- for pan
1/4	cup	fresh bread crumbs -- lightly toasted
2	cups	cooked pinto beans
3	tablespoons	virgin olive oil
3	tablespoons	unsalted butter
1	clove	garlic -- thinly sliced
1	medium	red onion -- finely chopped
1	tablespoon	freshly-chopped rosemary leaves
3	tablespoons	all-purpose flour
1	cup	whole milk
2	large	eggs -- separated
1/2	cup	freshly-grated parmigiano-reggiano
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
		=== green sauce ===
1/4	cup	finely-chopped Italian parsley
2	tablespoons	capers
1/2	cup	fresh mint leaves - -- (packed)
2	tablespoons	pine nuts
1/4	cup	extra-virgin olive oil
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste

Preparation:

Preheat oven to 350 degrees and butter an 8- to 10-inch bundt pan, sprinkle with bread crumbs. Puree beans in food processor with 1/4 cup water until smooth. Set aside. Heat butter and oil in medium skillet until melted, add garlic, red onion, and rosemary and sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5645)