Years ago, I attended an intimate party in Naples with three other couples. My children’s orthodontist prepared the dinner: Sea Bass with cannellini beans. A moon-lit night, good wine, wonderful friends, and yes, the cannellini beans! Of course, it didn’t hurt that the glorious sea bass was the real deal!
This is a loosey-goosey recipe, so do your own thing, but here’s the idea:
A couple of cans of cannellini beans, rinsed and drained.
Throw them into a pot and add a minced garlic clove, three or four green onions, chopped, greens and all, and a couple tablespoons butter. (Or EVOO if you prefer.)
Three or four stalks celery, strings removed, fine chop.
Some minced sun-dried tomatoes if you have them on hand. (Doesn’t everybody?) That’s o.k.–not important.
And to taste: vinegar, chopped basil, cilantro, Italian parsley, fresh thyme, a little salt and freshly ground pepper.
Heat through and enjoy.
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