2 each shallots, chopped
2 tbsp olive oil
4 each garlic cloves, minced
4 tsp flour
1/4 cup white wine
1/2 cup stock
2 tbsp pine nuts, roast & chopped
1/2 cup parsley, chopped
3/4 tsp pepper
1/2 cup cilantro
2 cup cannellini, cooked
Directions
1. In a heavy saucepan, saut, the shallots in the olive oil over
medium heat until they begin to color, 3-5 minutes. Add the garlic
and saut, for 1 minute.
2. Add the flour; stir and cook for 1 minute. Add the wine, stock ,
pine nuts, parsley, salt and pepper. cook over medium heat until the
sauce has thickened, about 5 minutes. If using cilantro, add it now.
3. Process the sauce in a blender or food processor. The blender
yields a smooth sauce; the food processor, a finely minced one.
Can be prepared to this point several hours ahead.
4. Return the sauce to the saucepan and add the beans. Cook just until
beans are heated, 2-3 minutes. Or heat the beans separately and serve
on top on the sauce. Serve warm.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Servings: 4 servings
Cannellini With Salsa Verde Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Salsa
The History of Recipes
It is possible to read the history of `recipes` way back into distant history, in truth as far back into history as the Egyptians, and maybe even further. Having said that, mostly, these old records were just basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into starters, entrees and afters, a very modern way of dining. Aspicius informs us how the early Romans made use of many aromatic flavors, including a few that are still present in modern kitchens like bay, mint and asafoetida. During the next few hundred years, the powerful and wealthy strove to serve up the best banquets, and consequentially chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cookbooks are greatly in demand due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Cannellini With Salsa Verde recipe.
