Text 15112, 94 rader
Skriven 2011-09-01 05:25:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 233
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Super-Tuscan" White Bean Soup
 Categories: Soups, Beans, Pork, Cheese, Chilies
      Yield: 6 servings
 
MMMMM---------------------------BEANS--------------------------------
      1 lb Dried cannellini beans
      2 oz Thin sliced prosciutto
      1    Yellow onion; quartered
           - lengthwise
      1    Celery rib; quartered
           - crosswise
      1    Carrot; quartered crosswise
      2 cl Garlic; peeled, lightly
           - crushed
      1    Bay leaf
      1 qt Chicken stock
           Fine ground sea salt
      2 tb Extra-virgin olive oil
    1/2 c  Freshly grated Parmesan;
           - opt

MMMMM-------------------------BRUSCHETTA------------------------------
      6 sl Country-style bread; 3/4"
           - thick
           Extra-virgin olive oil
           Fine ground sea salt

MMMMM-----------------------BASIL TOPPING----------------------------
    1/4 c  Extra-virgin olive oil
      1 tb Minced garlic
    1/2 ts Red pepper flakes
    1/4 c  Lightly packed fresh basil
           - leaves
           Sea salt & fresh pepper
 
  Recipe courtesy Michael Chiarello
  
  Cook the beans: Rinse the beans, place in a saucepan, and
  add cold water to cover by 2 inches. Bring to a boil, cover,
  and remove from the heat. Let stand for about 20 minutes,
  then drain.
  
  Return the beans to the saucepan along with the prosciutto,
  onion, celery, carrot, garlic, and bay leaf. Pour in the
  chicken stock and then add water as needed to cover beans
  by 2 inches. Slowly bring to a simmer over medium-low heat.
  (If you heat them too fast, the skins may break.) Adjust
  the heat to maintain a bare simmer and cook, uncovered,
  until the beans are almost tender, 20 minutes or longer,
  depending on the age of the beans. Add salt, to taste, and
  continue cooking until the beans are tender but not mushy,
  about 20 minutes longer. Remove from the heat and let the
  beans cool in the liquid.
  
  Meanwhile, make the bruschetta: Preheat a stove-top grill
  pan. Place the bread slices in a single layer on the grill
  pan and toast until each side is crisp and has grill marks,
  about 6 minutes. (You can also toast the bread in a 500oF
  oven on a baking sheet.) Remove from the pan and lightly
  brush the bread slices on both sides with olive oil, then
  season lightly with salt. Let cool.
  
  Strain the cooled beans and other solids through a sieve,
  reserving the liquid. In a food processor, puree the beans
  and solids in batches with 3 1/2 cups of the cooking liquid
  and 2 tablespoons olive oil. Using a rubber spatula, push
  the solids through a fine mesh sieve into a clean large
  saucepan (you should have about 6 cups of soup in the sauce
  pan). Season, to taste, with salt and pepper, then bring to
  a simmer over medium heat, stirring occasionally.
  
  Meanwhile, in a small skillet over high heat, warm the 1/4
  cup olive oil. Turn on the fan above your stove. Add the
  garlic to the skillet and cook, stirring occasionally, until
  it begins to turn brown. Add the red pepper flakes and cook
  for a few seconds, then add the basil. Cook until basil wilts.
  
  To serve, ladle the hot soup into warmed bowls. Top the soup
  with the basil mixture. Serve bruschetta with each bowl, adding
  Parmesan, if desired.
  
  Recipe From Television Food Network, G.P.
  
  MM Format by Dave Drum - 16 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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