WHITE BEAN PICCATA PASTA WITH BROCCOLI
The bright lemon-caper sauce for which chicken piccata is known plays equally well with other proteins, like swordfish, or creamy white beans, and forms a glossy, tangy sauce well suited to pasta. Throw broccoli - or any another quick-cooking vegetable, like asparagus, broccoli rabe or peas - into the pasta's boiling water in the last few minutes, and you've effortlessly managed to squeeze a green into this vegetarian dinner.
Provided by Ali Slagle
Categories dinner, quick, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente). Reserve 1/2 cup pasta cooking water, then drain the pasta and broccoli.
- While the pasta cooks, make the sauce: In a large (12-inch) skillet, melt the butter over medium-high heat. Add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes. Add the white wine and cook until reduced by half, 1 to 2 minutes.
- Add 1/4 cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
- Reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat. Season to taste with salt and pepper. Transfer to bowls, top with parsley and serve with lemon wedges.
SALMON PICCATA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
- Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
- Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
- On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.
SEAFOOD PICCATA
Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
Provided by Beth Lewis
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
- Toss pasta with seafood sauce and parsley.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g
VEAL PICCATA
Make and share this Veal Piccata recipe from Food.com.
Provided by Lin Rutledge
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat skillet over medium heat, add oil and 2 tble butter.
- salt, pepper and flour the veal on both sides, shake off excess.
- when oil shimmers, add veal to pan and lightly brown on both sides.
- Set veal on warm plate in oven.
- melt remaining butter in pan and add lemon juice and capers scraping the bottom of pan.
- Pour this sauce over the veal and sprinkle with parsley.
Nutrition Facts : Calories 402.5, Fat 33.6, SaturatedFat 16.5, Cholesterol 149.5, Sodium 402.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.3, Protein 24.2
WHITE BEAN PICCATA
Mmmm, lemony piccata ... who says it can only be made with veal or chicken? This version uses white beans (navy or cannellinis work well). Capers are optional ... I personally can't stand them, but they are a typical piccata ingredient, so use if you like. Serve with fresh hot spaghetti noodles.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 45m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions and garlic in olive oil in a medium saucepan until transparent- do not allow to brown.
- Slowly stir in flour and cook and stir until combined and"rawness" is gone.
- Combine hot broth and water; slowly whisk into flour mixture until smooth and slightly thickened.
- Add lemon juice, salt, beans and capers (if using).
- Cook and stir until thickened a little more (mixture will thicken more upon cooling and once mixed with pasta).
- Serve with hot spaghetti noodles.
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