Confit Of White Beans With Roasted Tomato And Orecchiette Fagioli Alluccelletto Recipes

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PAN ROASTED DORADO, WHITE BEAN MASH, TOMATO RELISH WITH TOASTED CUMIN AND AGED SHERRY VINAIGRETTE

Provided by Food Network

Categories     main-dish

Time 1h42m

Yield 6 servings

Number Of Ingredients 16



Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette image

Steps:

  • In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup olive oil, sherry vinegar, and serrano. Season with salt and pepper, to taste. Set aside for 2 hours.
  • In a large stock pot place white beans and cover with 3 times the amount of water. Add bay leaf. Boil until beans are tender at least 1 hour. Strain beans.
  • In a medium size saute pan, saute onions and garlic with 1/3 cup olive oil until translucent. Add oregano and 1 tablespoon cumin until aromatic.
  • In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside.
  • Season the mahi mahi with salt and pepper. In a medium size saute pan, heat a little olive oil and cook the mahi mahi for 3 to 4 minutes on each side.
  • To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish.

3 tomatoes, medium diced
1/2 bunch scallions, thinly sliced
2 red onions, small diced
1 teaspoon ground cumin, plus 1 tablespoon
1/3 cup olive oil, plus 1/3 cup
4 tablespoons aged Sherry vinegar
1 serrano, very finely diced
Salt and freshly ground black pepper
8 ounces white beans
Water, for boiling
1 bay leaf
1 white onion, cut into large diced
4 garlic cloves, sliced
2 tablespoons dry oregano
12 (3-ounce) mahi-mahi fillets, skin off
Olive oil, for cooking

WHITE BEANS WITH ROASTED TOMATOES

Categories     Bean     Onion     Tomato     Side     Roast     Vegetarian     Basil     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11



White Beans with Roasted Tomatoes image

Steps:

  • Cook beans:
  • Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
  • Blanch onions in boiling salted water , 1 minute, then drain and peel.
  • Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
  • Roast tomatoes while beans are cooking:
  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
  • Assemble dish:
  • Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

For beans
1 lb dried cannellini beans (2 cups), picked over and rinsed
1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste
For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4 cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

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