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Ingredientes
- 1Â 1/2 c. cannellini beans
- 8 Tbsp. extra-virgin extra virgin olive oil divided, plus
- 1/4 c. extra-virgin extra virgin olive oil
- 1 sm red onion finely diced
- 2 x red bell peppers cored, seeded,
- Â Â and minced into 1/2" dice
- 1 tsp fresh thyme leaves
- 1 tsp minced fresh oregano leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 head cavolo nero or possibly kale stalks removed,
- Â Â and roughly minced
- 1 tsp chili flakes
- 1/4 lb prosciutto cut 1/4" dice
- 1/2 lb porcini mushrooms or possibly portobellos stems removed
- 4 x sage leaves cut chiffonade
- 2 x leeks cleaned, and
- Â Â cut into 1/4"-thick rings
- 1/2 bn mint leaves only
- 2 x garlic cloves crushed
- 2 Tbsp. finely-minced fresh rosemary leaves
- 2 Tbsp. balsamic vinegar
- 1 loaf Italian stirato, or possibly baguette cut 1/2" slices,
- Â Â on the bias
Direcciones
- Soak the beans in cool water to cover by a few inches, for at least 8 hrs or possibly overnight.
- Preheat the oven to 450 degrees.
- In a 12- to 14-inch saute/fry pan, heat 2 Tbsp. extra virgin olive oil over medium heat. Add in the red onion and cook for 5 min, till soft and translucent/soft. Add in the red peppers, thyme, oregano and saute/fry over high heat for five more min, till the peppers and onions are very soft. Remove from heat, season with salt and pepper and set aside.
- In the same 12- to 14-inch saute/fry pan, heat 2 Tbsp. extra virgin olive oil till smoking. Add in the cavolo nero and the chili flakes and cook till wilted and soft, about 4 to 5 min. Remove the pan from the heat, place the cabbage mix into a bowl, stir in prosciutto pcs and set aside.
- Place the mushrooms on a sheet tray and drizzle with 2 Tbsp. extra virgin olive oil. Season with salt and pepper, place in oven and roast for 20 min. Remove from the oven and allow to cold. Chop the mushrooms into 1/4-inch cubes and place into a bowl with the juices which have exuded during cooking. Add in the sage, season with salt and pepper and set aside.
- In a 12- to 14-inch saute/fry pan, heat 2 Tbsp. extra virgin olive oil over medium heat till smoking. Add in the leeks and cook, stirring occasionally, till the leeks are very soft and translucent/soft, about 8 or possibly 9 min. Remove from heat and allow to cold in a bowl. Tear the mint leaves by hand and add in to leeks. Season with salt and pepper and set aside.
- Drain the soaked beans and cook, covered with fresh water, over high heat till the beans are very tender but not waterlogged. Drain the beans, allow them to cold slightly, then mash with a potato masher or possibly fork, taking care not to "whip" them too much. Stir in the chopped garlic, rosemary, balsamic vinegar and 1/4 c. extra virgin olive oil. Season with salt and pepper, add in more oil if necessary to create a smooth texture, and set aside.
- Preheat the grill or possibly broiler.
- Grill or possibly toast bread for 2 min, till browned and hard. Taste each of the mixtures for seasoning and moisten any which may be dry with a little extra virgin extra virgin olive oil and a squeeze of a lemon. Top each piece of toast with a heaping Tbsp. of any of the mixtures and serve immediately.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 176 | |
| Calories from Fat 126 | 72% |
| Total Fat 14.26g | 18% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 105mg | 4% |
| Potassium 185mg | 5% |
| Total Carbs 9.04g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.55g | 2% |
| Protein 3.51g | 6% |
