Dinner January 3rd, was the recreation of a Cannellini bean dish that we have enjoyed in a little restaurant in Victoria. Baked Cannellini beans with garlic and rosemary. Served with strips of plain baked pizza “bread”.
Baked Cannellini Beans with Garlic and Rosemary
Soak the cannellini beans over night. In the morning drain the beans and put them in a dutch oven cover with turkey broth. Chicken broth will work just as well. Add 3 large cloves of minced garlic, coarsely chopped rosemary, and pour in some olive oil. Maybe 1/8th of a cup. Salt and pepper. Bring the beans to a boil and then cover and placed in a 350° oven for about an hour and 15 minutes. Stir every 1/2 hour and test for doneness. I was surprised at how quickly they became tender.
Put the beans in a gratin dish, sprinkled with Parmesan and run it under the broiler to melt the cheese.
Wonderful served with plain thin crust pizza to dip.
And dinner last night, Sunday, January 4th was Chicken Picatta with a side of pasta.
A little nontraditional picatta using green peppercorns rather than capers.
Veal Piccata/Chicken Picatta
4 veal scallopini, pounded thin
Boneless chicken breasts – flattened
flour seasoned with salt and pepper
1 cup chicken broth
juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley
Note: Substitute Chicken or Pork tenderloin for for the Veal
Bring Chicken broth to a boil and add peppercorns if using. Allow to
sit for 10 or 15 minutes to soften.
Heat oil in Skillet.
Dip veal into seasoned flour and saute one or two at a time, quickly
on each side.
Remove from pan.
If the drippings in the pan are too brown, clean out pan before
Heat tablespoon butter and add minced garlic, saute for 30 seconds, do
not brown. Add chicken broth with peppercorns and simmer until
reduced. Add lemon zest and lemon
juice. Place the meat back into pan and simmer until reheated.
If using capers instead of peppercorns, add now.
Sprinkle with fresh chopped parsley
Serve with either a side of pasta or with potatoes and vegetables