Italian recipes

Sformato Of Borlotti Beans With Green Sauce

Course : Italian
Source: Mario Batali
Serves: 4 antipasto

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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 / 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 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)

Sformato Of Borlotti Beans With Green Sauce

Ingredients:

Preparation / Directions:

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