vrijdag 22 november 2013

Bruschetta with White Bean Puree (Kopie)

Serves: For 8 Pieces

3/4 cup white marrow beans (or other)
1/4 tsp. Graysalt

Rinse beans and then put them in a one-quart saucepan and cover with water to one inch over the top of the beans. On medium-high heat, bring to a boil. Immediately turn off the heat, cover, and let sit for one hour. Drain the water; then add fresh water as before. On low heat bring the beans to just simmering and cook until tender - about 45 min. to an hour (depending upon freshness of the beans) and, during the last 15 minutes of cooking, add the salt. Hold the beans in the cooking liquid until cool. They can be refrigerated at this point for up to three days.

For the puree, drain the beans from the cooking liquid. Reserve 1 cup of the liquid. Puree the beans in a food processor until smooth, adding the reserved liquid as necessary for a finished consistency that is spreadable but not too thin. Reserve.

Cut a crispy Italian or levain type bread into thick slices. Toast or grill both sides. Then swipe once with a clove of fresh garlic. Spread with the White Bean Puree. Drizzle a well-shaken viniagrette on top. Finish with a pinch of gray salt.

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