Sformato Of Borlotti Beans With Green Sauce

Recipe Ingredients

		Butter - for pan
1/4 cup	36g / 1.3oz	Fresh bread crumbs - lightly toasted
2 cups	320g / 11oz	Cooked pinto beans
3 tablespoons	45ml	Virgin olive oil
3 tablespoons	45ml	Unsalted butter
1		Garlic clove - thinly sliced
1		Red onion - finely chopped (medium)
1 tablespoon	15ml	Freshly-chopped rosemary leaves
3 tablespoons	45ml	All-purpose flour
1 cup	237ml	Whole milk
2		Eggs - separated
1/2 cup	99g / 3.5oz	Freshly-grated Parmigiano-Reggiano
		Salt - to taste
		Freshly-ground black pepper - to taste
		Green Sauce
1/4 cup	36g / 1.3oz	Finely-chopped italian parsley
2 tablespoons	30ml	Capers
1/2 cup	20g / 0.7oz	Fresh mint leaves - (packed)
2 tablespoons	30ml	Pine nuts
1/4 cup	59ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees and butter an 8- to 10-inch bundt pan, sprinkle with bread crumbs.

Puree beans in food processor with 1/4 cup water until smooth. Set aside.

Heat butter and oil in medium skillet until melted, add garlic, red onion, and rosemary and saute until softened and translucent (6 to 8 minutes). Sprinkle flour over, stirring constantly. Add milk and cook until thick as pudding (about 5 minutes) and remove from heat.

Add beans and mix thoroughly. Add egg yolks and parmigiano and season with salt and pepper. Beat egg whites to stiff peaks, fold in bean and cheese mixture.

Whisk together all the green sauce ingredients and serve with the beans.

This recipe yields 4 antipasto servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5645) - from the TV FOOD NETWORK

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