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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Mmmm, lemony piccata ... who says it can only be made with veal or chicken? This version uses white beans (navy or cannellinis work well). Capers are optional ... I personally can't stand them, but they are a typical piccata ingredient, so use if you like. Serve with fresh hot spaghetti noodles. Ingredients:
2 tablespoons olive oil |
1 small onion, minced |
1 clove garlic, minced |
4 tablespoons flour |
1 1/4 cups hot vegetable broth |
1/4 cup water |
5 tablespoons lemon juice |
3/4 teaspoon salt |
2 teaspoons capers, with brine |
1 (14 1/2 ounce) can navy beans or 1 (14 1/2 ounce) can cannellini beans |
Directions:
1. Saute onions and garlic in olive oil in a medium saucepan until transparent- do not allow to brown.
2. Slowly stir in flour and cook and stir until combined and rawness is gone.
3. Combine hot broth and water; slowly whisk into flour mixture until smooth and slightly thickened.
4. Add lemon juice, salt, beans and capers (if using).
5. Cook and stir until thickened a little more (mixture will thicken more upon cooling and once mixed with pasta).
6. Serve with hot spaghetti noodles.
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