Italian recipes

Spaghettini with Flageolet Beans, Bay Scallops and Celery Root

Course : Italian
Source: Mario Batali
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

4 tablespoons virgin olive oil

1 medium celery root -- peeled, and cut into 1/4 inch cubes - -- (abt 1 cup)

4 cloves garlic -- thinly sliced

1/4 cup cooked flageolet beans

8 ounces dry white wine

2 ounces cold butter

1/2 pound bay scallops -- rinsed, patted dry

1 pound spaghettini

1/4 cup finely-chopped flat-leaf parsley

1 medium red bell pepper -- cored, seeded, and cut 1/32 inch superfine julienne

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

Preparation / Directions:

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sauté pan, heat oil until just smoking. Add celery root and garlic, stirring constantly until brown and quite soft. Add beans, white wine and cold butter. Boil 1 minute and remove from heat. Add scallops and let stand. Drop pasta into boiling water and cook according to package instructions until just al dente. Drain pasta in colander over sink and toss in sauté pan with scallops. Return to heat and simmer 1 minute, stirring to mix pasta. Add parsley, bell pepper and toss to mix. Season with salt and pepper, pour into heated pasta bowl and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5642)

Spaghettini with Flageolet Beans, Bay Scallops and Celery Root

Ingredients:

Preparation / Directions:

More Italian Recipes