ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE
Steps:
- Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.
WHITE BEAN-PROSCIUTTO CROSTINI
Steps:
- Combine 2 finely chopped garlic cloves, 2/3 cup diced prosciutto, a pinch of red pepper flakes and one 15-ounce can cannellini beans (drained and rinsed) in a food processor. Add 3 tablespoons olive oil and puree until smooth, adding a splash of water to loosen; season with salt. Add 1 more can cannellini beans and pulse until just combined but still a little chunky. Add more salt to taste. Toast 1 sliced baguette in a grill pan; rub with a garlic clove. Spread each piece with the bean puree, drizzle with olive oil and sprinkle with chopped sage.
WHITE BEANS AND ROSEMARY CROSTINI
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
- Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
- Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.
CANNELLINI BEANS WITH HERBS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
- Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.
Nutrition Facts : Calories 297, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 716 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams
PROSCIUTTO & SAGE CROSTINI
Make and share this Prosciutto & Sage Crostini recipe from Food.com.
Provided by SpicyGodess
Categories European
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Slice bread on the diagonal (eg. ///) approximately ½" thick. Place sliced bread in an even layer on a baking sheet.
- Brown ¼ cup of butter in a pan - when putting the butter in the pan add sage leaves (the number of bread slices you have), add salt and pepper to taste while allowing all ingredients to brown together in the butter. Remember, the prosciutto is a cured ham, thus there is salt already in the meat, do not add too much into your butter.
- Place one slice of prosciutto on each slice of bread - making sure the prosciutto is not hanging over a lot on the bread (kind of clump it, making little waves in the meat).
- Slice the mozzarella in ¼" thick slices (the number of bread slices you have), and place on top of the prosciutto.
- At 350°, bake the bread in the oven until the mozzarella is melted and just barely turning golden.
- Take the bread out of the oven, and spoon your browned butter over top of each slice of bread, don't over use the butter or everything will be mushy.
- Place one sage leave on top of each slice, and now you're ready to serve!
Nutrition Facts : Calories 561, Fat 10.8, SaturatedFat 5.7, Cholesterol 20.3, Sodium 943, Carbohydrate 96.3, Fiber 4.1, Sugar 4.4, Protein 20.1
WHITE BEANS WITH PROSCIUTTO AND SAGE
Excellent side dish for buffet or picnic. Could easily be adapted as a vegan dish by substituting vege broth for the chicken and omitting the prosciutto.
Provided by dianegrapegrower
Categories Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook beans according to package directions, substituting 1 cup broth for 1 cup water. Cook until tender but not mushy. Drain and place in large bowl.
- Trim off root and all but 1" of green tope from the leeks. Slice in quarters lenghthwise, and wash thoroughly.
- Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender. Drain, reserving chicken broth.
- Cut prosciutto lengthwise into narrow ribbons. Slice leeks crosswise into 1/8" slices. Saute leeks and garlic in olive oil until garlic is soft. Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly. Remove from heat and stir in prosciutto and lemon juice. Add to the beans and toss carefully with a wooden spoon. Season with salt and pepper.
- Garnish with sage and peppers. (The salad may be refrigerated up to 24 hours ahead. Return to room temperature before serving).
Nutrition Facts : Calories 278.5, Fat 7.7, SaturatedFat 1.2, Sodium 141.7, Carbohydrate 39.8, Fiber 9.5, Sugar 2.8, Protein 14.8
KALE, WHITE BEAN, AND PROSCIUTTO CROSTINI
Crostini borrow their topping of kale, white beans, and pork from a traditional Tuscan soup.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Whisk together 2 tablespoons oil, the vinegar, 1/4 teaspoon salt, and pepper to taste. Add beans, and toss to coat.
- Arrange prosciutto in a single layer in a large saute pan. Cook over medium-high heat, turning occasionally, until golden and crisp, about 5 minutes. Drain on paper towels.
- Add remaining tablespoon oil, the garlic, and red-pepper flakes to pan, and cook over medium heat for 1 minute. Add wine and kale. Cover and cook, stirring once, until wilted. Stir in bean mixture and prosciutto, and season with salt and pepper. Spoon onto baguette slices, and drizzle with oil.
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WHITE BEAN CROSTINI | ITALIAN KITCHEN CONFESSIONS
From italiankitchenconfessions.com
5/5 (1)Total Time 25 minsCategory Appetizer, SnackCalories 88 per serving
- 1. Start by adding 1 tablespoon of extra virgin olive oil and a clove of garlic to a saucepan. Add the drained cannellini beans and add a bay leaf. Let the whole thing cook for 10 minutes. Take out half of the beans and marinate them with ore EVOO, 1 clove of minced garlic, zest and juice of a lemon, salt, pepper and parsley.
- 2. Place the remaining beans in a blender or food processor. Add extra virgin olive oil and process until smooth. The bean puree should reach a creamy consistency like hummus.
- 3. Spread the puree on some crusty slices of bread that you toasted earlier and top with the marinated cannellini beans. Your cannellini bean crostini are ready! MANGIA!
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