Brandade de Haricots
Region: France, Provence
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy but takes non-working time
In southern France, the famous brandade de morue, salt cod whipped to a cream, that is usually associated with Nîmes is the inspiration behind this “poor man’s” brandade made with beans, la brandade de haricots. In Marseilles, they like to sprinkle poutarge, that is bottarga, salted and pressed dried tuna roe, on top and eat it with toast points. When I have leftovers or when I make a double recipe, I spread the bean brandade over a canapé for a nice passed appetizer at a party. Don’t forget to garnish the canapé with a quarter of a black olive or a piece of walnut.
Yield: Makes 3 cups
Preparation Time: 1 1/4 hours
1 cup (about 1/2 pound) dried haricot beans, picked over
6 tablespoons extra-virgin olive oil
1 1/4 cups whole milk
2 tablespoons fresh lemon juice
1 1/4 teaspoons salt
3/4 teaspoon finely ground white pepper
1 tablespoon freshly grated bottarga or 4 salted anchovy fillets (optional), rinsed and chopped
1. Place the beans in a medium-size saucepan and cover with water by 4 inches. Turn the heat to high, bring to a boil, and continue to cook at a boil until very tender, about 1 hour. Drain, saving 1/2 cup of the cooking liquid.
2. Transfer the beans to a food processor and process for 15 seconds. With the machine running, slowly pour in the olive oil and milk in a steady stream through the feed tube until the mixture is thickened. Stir in the lemon juice. The consistency should be like that of hummus. Season with the salt and white pepper. Check the consistency and add 1/4 cup of cooking liquid or more if necessary to make the mixture a little thinner than hummus. Correct the seasonings. Stir in 2 teaspoons of the bottarga or 2 anchovy fillets, if using.
3. Transfer to a serving platter or shallow bowl and sprinkle the top with the remaining 1 teaspoon bottarga or 2 anchovy fillets.
Variation:
Note:
Posted: 01/12/2009
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