T
Terry Pogue
Guest
Cannellini Beans With Herbs And Prosciutto
Recipe By: Giada De Laurentiis
3 tablespoons olive oil
1 tablespoons minced garlic
1 tablespoons chopped fresh sage leaves
1 teaspoons chopped fresh thyme leaves
1 (14 1/2-ounce) can diced tomatoes with juices
2 (15-ounce) cans cannellini beans -- rinsed, drained
2 ounces prosciutto -- coarsely chopped
Salt and freshly ground black pepper
3 cup arugula or mixed baby greens
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.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Recipe By: Giada De Laurentiis
3 tablespoons olive oil
1 tablespoons minced garlic
1 tablespoons chopped fresh sage leaves
1 teaspoons chopped fresh thyme leaves
1 (14 1/2-ounce) can diced tomatoes with juices
2 (15-ounce) cans cannellini beans -- rinsed, drained
2 ounces prosciutto -- coarsely chopped
Salt and freshly ground black pepper
3 cup arugula or mixed baby greens
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.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/