I urge you to use dry cannellini beans that have been cooked until tender for this recipe. They have a wonderfully meaty texture that’s worth the extra effort. Canned cannellini beans are a bit too soft for my taste; however, you can use them in a pinch. Ricotta salata and pecorino are wonderful alternatives to Parmesan.
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为了调味
1/2包TSP。细磨碎的柠檬皮
1/4 cup fresh lemon juice
2 Tbs. minced shallot
1large clove garlic, smashed
细海盐
1/4杯超级橄榄油
对于Panzanella
2个柠檬
2 lb. baby artichokes
1/4杯超级橄榄油
1/4茶匙。碎红辣椒片
细海盐
4杯(6盎司)ciabatta,将外壳去除并切成3/4英寸的立方体
1杯干annellini豆,根据包装说明烹制;或3杯罐装豆(两个15.5盎司罐),排水良好和冲洗
5盎司。婴儿芝麻菜(约5杯)
1/4杯松散包装的新鲜薄荷,切成细丝带
2盎司。Parmigiano-Reggiano,用蔬菜去皮剃成宽阔的薄丝带(约2/3杯)
营养信息
Calories (kcal) : 410
Fat Calories (kcal): 190
脂肪(g):21
Saturated Fat (g): 4
多不饱和脂肪(G):2
Monounsaturated Fat (g): 14
胆固醇(MG):10
Sodium (mg): 530
碳水化合物(G):41
纤维(G):15
糖(G):2
Protein (g): 14
Preparation
做调味料
在一个小碗里,搅拌热情,柠檬汁,能相聚lot, garlic, and 1/8 tsp. salt. Slowly stream in the oil while you whisk quickly until combined. Season to taste with more salt.
Meanwhile, put the ciabatta in a medium bowl with the remaining 2 Tbs. oil and two generous pinches of salt, and toss until= evenly coated. Spread the bread on a large rimmed baking sheet, and bake, tossing after 10 minutes and continuing to toast until golden and crisp, 2 to 5 minutes more. Let cool completely.
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