Feel free to use whichever white beans
you prefer. Canellini, butter beans, borlotti or even fava would all work. I’m
also thinking that chickpeas would be lovely but haven’t tried them out yet.
This puree is a quick and easy starter
to serve with warm pita bread or your favourite dipping vehicle. Another option
is to serve it on crostini - thin slices of baguette that have been toasted on
one side and rubbed
with a cut clove of garlic while still
hot.
1 can canellini beans (400g /14oz),
drained
1 - 2 cloves garlic
1/3 cup extra virgin olive oil
60g (2oz) parmesan cheese, finely grated
3 - 4 tablespoons lemon juice
Place all ingredients in a food
processor and whizz until very smooth.
Season to taste, adding a little more
lemon juice if you think it needs it.
Serve at room temperature with pita or
other bread.
Wite bean & parmesan puree
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