White Bean Puree With Prosciutto Crespelle Recipes

Steps:

• In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
• Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.

Steps:

• In a large (8 quart) pot, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the celery and carrot and continue to cook, stirring occasionally, until they are somewhat soft, about 10 minutes. Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, or until aromatic.
• Add the stock and beans, 2 teaspoons salt, and a few grinds of black pepper. Increase the heat to medium-high and bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, uncovered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
• Meanwhile, position a rack in the center of the oven and heat to 350°F.
• Brush both sides of the prosciutto slices lightly with oil and arrange them in a single layer on a parchment-lined baking sheet. Bake just until they are slightly darker and wrinkly, 10 to 15 minutes. Let them cool undisturbed on the baking sheet-they will crisp up as they cool. Break into large shards and set aside. (You can make these up to 6 hours ahead of time.)
• To finish the soup, remove and discard the bay leaf and, working in batches, carefully puree the soup in a blender. If you prefer a thinner soup, add up to 2 cups more broth to adjust the thickness.
• Stir in the lemon juice and taste. Adjust with more lemon juice, salt, or pepper as needed and reheat as necessary.
• Just before serving, divide the soup among bowls and garnish with the prosciutto crespelle.
• For a vegetarian garnish, you can fry whole sage leaves instead of making the crespelle. Just heat a bit of olive oil in a small skillet and add the sage leaves, a few at a time. Fry just until bright green (15 to 30 seconds), and then immediately transfer to a paper towel-lined plate. Make more than you need-they're so delicious you'll find yourself nibbling on them as you go.

Steps:

• Combine 2 finely chopped garlic cloves, 2/3 cup diced prosciutto, a pinch of red pepper flakes and one 15-ounce can cannellini beans (drained and rinsed) in a food processor. Add 3 tablespoons olive oil and puree until smooth, adding a splash of water to loosen; season with salt. Add 1 more can cannellini beans and pulse until just combined but still a little chunky. Add more salt to taste. Toast 1 sliced baguette in a grill pan; rub with a garlic clove. Spread each piece with the bean puree, drizzle with olive oil and sprinkle with chopped sage.

Steps:

• In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
• Preheat a grill pan over medium heat.
• Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
• Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add bacon; sauté until brown, about 3 minutes. Reduce heat to low. Add carrot, onion and rosemary; sauté until vegetables are tender, about 5 minutes. Increase heat to high. Add cannellini and broth; bring to boil. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes. Puree mixture in processor. Return to saucepan. Season with salt and pepper.

Steps:

• 1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
• 2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
• 3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
• 4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.

Steps:

• Combine chicken broth, beans, onion, garlic, bay leaves, and olive oil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in carrots, celery, and prosciutto. If you prefer more liquid, add additional broth at this point.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper.
• Serve in individual soup bowls and garnish with parsley.