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Cannellini with salsa verde

Yield: 4 Servings

Ingredients:

• 2 ea Shallots chopped
• 2 tb Olive oil
• 4 ea Garlic cloves minced
• 4 ts Flour
• 1/4 c White wine
• 1/2 c Stock
• 2 tb Pine nuts roast & chopped
• 1/2 c Parsley chopped
• 3/4 ts Pepper
• 1/2 c Cilantro
• 2 c Cannellini

Instructions:

cooked 1. In a heavy saucepan saut‚ the shallots in the olive oil over medium heat until they begin to color 3-5 minutes. Add the garlic and saut‚ for 1 minute. 2. Add the flour; stir and cook for 1 minute. Add the wine stock pine nuts parsley salt and pepper. cook over medium heat until the sauce has thickened about 5 minutes. If using cilantro add it now. 3. Process the sauce in a blender or food processor. The blender yields a smooth sauce; the food processor a finely minced one. Can be prepared to this point several hours ahead. 4. Return the sauce to the saucepan and add the beans. Cook just until beans are heated 2-3 minutes. Or heat the beans separately and serve on top on the sauce. Serve warm. The Occasional Vegetarian by Karen Lee. Posted by Diane Lazarus

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