White bean dip (duck fat, parsley) 6/4 HH

Prep

Bean mixture: cannellini beans are cooked in water, onion and white wine.

The cooked beans are pureed,  and then mounted and emulsified with duck fat.

Salsa verde consists of parsley, capers, shallots, lemon zest, lemon juice, and olive and canola oils. It’s folded togther; there’s no whisking or emulsifying.

Pickup

The bean mixture is ladled into a ramekin, and topped with salsa verde.

The ramekin sits in a lined pie pan, which is filled with crostini.

Gluten option: sub or add vegetables (some combination of celery, carrots, and romaine) for $2.

                                                                                                                                           **spoon (handle out)