Monday, May 14, 2012
Cannellini puree with bottarga
You are looking at one top-drawer appetizer here, folks. And easy to make? Please.
It's beans that have been sauteed in garlic.
Pulverized in the blender.
And topped with olive oil and a little freshly grated bottarga.
It's served as a dip with a nice crusty bread.
What more is there to say?
Cannellini Puree with Grated Bottarga
Adapted from "Seafood alla Siciliana" by Toni Lydecker
Extra-virgin olive oil
1 garlic clove (I used more than that)
2 cups cooked cannellini or chickpeas (add an onion and a bay leaf to the water or stock when cooking, then discard)
1/4 cup reserved bean cooking liquid, plus more as needed
1/2 tsp. sea salt or kosher salt
2 tsp. grated bottarga
Saute the garlic in the olive oil until soft, then add the beans, cooking liquid and salt and heat through.
Transfer to a blender or food processor and puree until smooth, adding more cooking liquid as needed. (Consistency should be a bit thicker than a thick soup.)
Transfer to a bowl, drizzle with olive oil, top with bottarga and serve with bread.