Ingredients
-
2
-
1
-
1
-
4
-
1 1/4
-
1/4
-
5
-
3/4
-
2
-
1
-
-
-
-
-
Directions
White Bean Piccata, Mmmm, lemony piccata … who says it can only be made with veal or chicken? This version uses white beans navy or cannellinis work well. Capers are optional … I personally can’t stand them, but they are a typical piccata ingredient, so use if you like. Serve with fresh hot spaghetti noodles., Just made this for the 2nd time and really like it but with some minor changes. My first time making it, I only added 4 Tbls. lemon juice after tasting it, I thought 5 Tbls would be too sour for me and one can of beans. The second time, I also sauteed 1/2 cup celery with the onions, used Better Than Boullion with water for the veg broth, and a can of great northern beans as well as a can of pinto beans. Served on whole wheat rotini. Update 8/26/12 Wanted to add that, yes, I did use the capers, which I love. I guess I don’t understand the aversion to them. They’re nothing but pickled flower buds from a caper bush., I liked this a lot. Next time I will add sauteed fresh mushrooms and swiss chard.
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Steps
|
1
Done
|
Saute Onions and Garlic in Olive Oil in a Medium Saucepan Until Transparent- Do not Allow to Brown. |
|
2
Done
|
Slowly Stir in Flour and Cook and Stir Until Combined And"rawness" Is Gone. |
|
3
Done
|
Combine Hot Broth and Water; Slowly Whisk Into Flour Mixture Until Smooth and Slightly Thickened. |
|
4
Done
|
Add Lemon Juice, Salt, Beans and Capers If Using. |
|
5
Done
|
Cook and Stir Until Thickened a Little More Mixture Will Thicken More Upon Cooling and Once Mixed With Pasta. |
|
6
Done
|
Serve With Hot Spaghetti Noodles. |
