White Beans With Gremolata Food

PAN SEARED HALIBUT WITH WHITE BEANS AND GREMOLATA

Steps:

• In a small bowl stir together gremolata ingredients, and season with pepper to taste
• Set aside until ready to garnish and serve the fish
• Add 1 tablespoon olive oil to a sauce pan over medium heat.
• Add chopped onion, sprinkle some of the salt & pepper, and cook for 4 minutes.
• Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, and lemon, then simmer for 3-4 minutes.
• Add in the chopped tomatoes, the rest of salt & pepper, then saute until the sauce comes together, about 3 more minutes.
• Season the fish well with salt and pepper.
• Add olive oil to a separate large saute pan over medium-high heat.
• Sear the fish for 3 to 4 minutes on each side.
• Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish.
• Serve hot and garnish with gremolata.

WHITE BEANS WITH GREMOLATA

Steps:

• Place beans in a large pan; cover with water by 2 inches; soak overnight. Drain beans; return to pan. Cover with water by 2 inches; bring to a boil. Reduce to a simmer; cook until beans are tender, adding water if necessary, about 1 hour. Drain and transfer to a bowl to cool.
• Meanwhile, combine zest, garlic, parsley, and shallots in a bowl. Stir in olive oil, salt, and pepper. Stir gremolata mixture into cooled beans; let sit 1 hour for flavors to blend. Stir in tomatoes, and serve.

TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS

Steps:

• Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl.
• Heat a large pot of water to a boil for pasta.
• Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, flakes tuna and tomato, if using. Stir 2 minutes then turn off heat.
• Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top.

GREEN BEANS GREMOLATA

Steps:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

GREEN BEANS WITH ALMOND GREMOLATA

Steps:

• Green beans: In a large sauté pan over medium heat, add 2 tablespoons olive oil. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the red wine vinegar and cook until reduced by half; then add the remaining olive oil and the green beans. Season with salt and pepper. Use tongs to stir and coat the green beans in oil. Continue cooking over medium-low heat, stirring occasionally, until tender but with a slight crunch, 6-8 minutes. Meanwhile, assemble the Almond Gremolata.
• Almond Gremolata: Mince the garlic. Combine with almonds and preserved lemon. Finely chop the parsley and add to other ingredients; give a quick stir to combine. Add the Champagne vinegar, olive oil, and sugar; whisk until well combined. Season to taste with salt and pepper. Set aside. Makes about 2 cups. (Note: If making ahead of time, store in a lidded container in the refrigerator for up to 2 weeks. Bring to room temperature and stir to recombine before using.)
• Assembly: Transfer green beans to a serving platter and top with a few spoonfuls of Almond Gremolata. Serve warm or at room temperature.

WHITE BEAN DIP WITH ROASTED GARLIC GREMOLATA

Steps:

• Preheat oven to 400 degrees.
• Place garlic in glass pie plate and drizzle with olive oil.
• Roast until soft but not brown, about 15 minutes.
• Cool slightly; trim ends and peel.
• Mince parsley and lemon peel in processor.
• Add roasted garlic, beans,lemon juice, oil and salt; season with pepper to taste.
• Process until smooth and transfer to serving bowl.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).

WHITE BEAN SOUP WITH GREMOLATA

Steps:

• For soup:.
• Saute' first 4 ingredients in hot oil in a dutch oven over medium-high heat 5-10 minutes or until tender.
• Add tomatoes and cook, stirring occasionally, 5 minutes. Add beans and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, at least 30 minutes.
• Remove and discard thyme sprigs and bay leaf. Stir in salt and pepper to taste and hot sauce, if desired. Top each serving with a spoonful of Gremolata.
• Gremolata:.
• Process all ingredients in a food processor or blender until well blended or to desired consistency, stopping to scrape down sides.

LAMB CHOPS WITH WHITE BEANS AND GREMOLATA

Steps:

• Preheat oven to 400°F.
• Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In casserole brown lamb chops about 1 1/2 minute on each side and tranfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.
• Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata.
• Serve lamb chops with beans.