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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1/2 sm fennel bulb, diced finely
- 1/2 tsp White wine vinegar
- 1 pch sugar
- 12 x grape tomatoes, halved
- 6 x black olives, pitted, sliced
- 1 Tbsp. minced parsley
- 1/2 tsp minced fresh marjoram
- 1 Tbsp. minced chives
- 1/2 tsp minced fennel, fronds Coarse salt and freshly cracked black pepper Bean Puree
- 125 gm green French kidney beans, (soaked for 8 hrs in cool water)
- 1 clv garlic, chopped
- 1/3 c. extra virgin extra virgin olive oil
- 1 x juice of one lemon
- 1 x zest of 1 lemon Coarse salt and freshly cracked black pepper
- 1 Tbsp. minced parsley
- 1 tsp minced fresh marjoram
- 1/2 tsp minced fresh oregano
- 3 x fresh basil leaves, minced Wontons
- 12 x wonton wrappers cut into 2 semi-circles each
- 4 c. vegetable oil, for frying Coarse salt
Direcciones
- Heat the extra virgin olive oil in a medium saucepan over medium-low heat.
- Add in the fennel and saute/fry till golden brown, about 8 min.
- Add in the vinegar, sugar, tomatoes and olives.
- Simmer for 1 more minute.
- Add in the herbs and season with salt and pepper.
- Bean Puree:Put the beans in a medium saucepan and cover with water by 2-inches.
- Bring to a boil over high heat.
- Turn the heat to medium-low and simmer the beans till soft and cooked through, about 1 hour.
- Drain.
- Put the beans, garlic, extra virgin olive oil, lemon juice and zest in a food processor and puree till smooth.
- Season with salt and pepper.
- Put the mix into a medium bowl and mix in the fresh herbs.
- Wontons:Heat the vegetable oil in a tall narrow pot (4-inches deep)over high heat with a thermometer attached to the side.
- Be careful to fill the oil only 1/2 way up the pot so when you add in the wontons, the oil doesn't boil over.
- When the oil reaches 365 degrees F., add in the wontons in small batches.
- Fry them till golden brown and crisp, turning them over in the oil halfway through cooking, about 1 to 2 min total.
- Make sure the oil stays at 365 degrees F. Drain on paper towels and season with salt.
- Spread some of the bean puree on each wonton. Top with some of the confit.
- I gave deep fried wontons an Italian twist by loading them with a vegetable confit and a bean puree - loaded with wads of Italian herbs. If you do not have time to soak the beans for 8 hrs to soften them, put them in a medium saucepan, cover with cool water by 2 inches, and bring to a boil. Remove from the heat and let sit for 1 hour. Drain and cook as instructed below. Just note, when the beans are soaked this way, they might take a little longer cooking time. If you cannot find the green French kidney beans, you can always use cannellini beans.
- Yield is 24 hors d'oeuvres.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 312 | |
| Calories from Fat 213 | 68% |
| Total Fat 23.96g | 30% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.19g | |
| Cholesterol 3mg | 1% |
| Sodium 218mg | 9% |
| Potassium 88mg | 3% |
| Total Carbs 20.85g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.3g | 0% |
| Protein 3.82g | 6% |
