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Bruschetta with White Beans, Sundried Tomatoes & Basil

Mon, 05/28/2007 - 7:32PM by partysugar 0 Comments -
Bruschetta with White Beans, Sundried Tomatoes & Basil From Michael Chiarello 3/4 c. White marrow beans (or other) 2 ea. Garlic cloves, peeled 1 Bay leaf 1/4 c. Extra-virgin olive oil 1 tablespoon thinly sliced garlic 2 tablespoons pure olive oil 1/2 tsp Chili flakes 2 tablespoons basil leaves (8-10 pieces) 1/3 c. sundried tomatoes, sliced about 1/4" crosswise (use oil-packed and drain) to taste lemon juice to taste kosher salt & fresh black pepper 2 oz. ricotta salata cheese, grated large 4 ea. thick slice Italian bread
  1. For the beans: cook the beans: Rinse well, then put in a 1 quart sauce pan. Cover with water to one inch over the top of the beans.
  2. On Medium/High heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for one hour.
  3. Change the water, add half of the extra virgin olive oil, one garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender.
  4. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1-2 days before serving, and kept refrigerated.
  5. For the Bruschetta toping: in a saute pan on medium heat, toast the sliced garlic in the pure olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
  6. When the leaves are wilted and crispy, add the sundried tomatoes. Toss for a minute or so and adjust the seasoning with lemon juice, salt and pepper.
  7. With a slotted spoon, transfer the beans to the pan. Add 1-2 Tablespoons of the bean cooking liquid and mix all together. Hold warm. Adjust consistency as necessary with the bean liquid, a little at a time.
  8. Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily. Lightly swipe the remaining garlic clove on one side of the bread.
  9. Arrange the toasted bruschetta on a serving platter.
  10. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Drizzle the remaining extra virgin olive oil on the bruschetta and finish with the parsley. Serve warm.
Serves 4.


Sauteed Button Mushrooms

Thu, 03/08/2007 - 4:15PM by partysugar 0 Comments -
Sauteed Button Mushrooms From Michael Chiarello 6 tablespoons extra-virgin olive oil 1 1/2 pounds whole small button mushrooms, wiped clean 3 tablespoons butter Gray sea salt 1 tablespoon minced garlic 1 1/2 teaspoons fresh thyme leaves, chopped 2 tablespoons lemon juice 1/2 cup white wine 1 tablespoon chopped parsley leaves
  1. In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  2. Add the butter. Cook and toss for 5 minutes, until beautifully browned.
  3. Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
  4. Toss in the parsley and serve immediately.
Serves 4.