Рецепт Truffled white bean puree
I'm often in need of a quick, elegant hors d'oeuvre to keep guests busy and on the other side of the counter while I'm finishing dinner preparations in the kitchen.
You could serve it with crackers or toasted pita bread triangles, but I love making tiny cups out of cucumbers. Buy small Persian cucumbers - the ones with the thin skin you don't have to peel - and hollow out a little divot with a melon baller. You can make these a few hours ahead and store them in the refrigerator in a zip-top bag, between layers of damp paper towels.
If you can't get your hands on a fresh truffle to grate on top (or the budget doesn't allow it), buy a tiny jar of truffle salt and use that instead. You'll get the same flavor, although not the same visual.
Truffled White Bean Puree
by Erika Kerekes May-22-2015
This appetizer couldn't be easier: White beans pureed with lemon and truffle oil. Serve in tiny cucumber cups or with crackers.
Ingredients
- 1 15-ounce can white cannelini beans, rinsed and drained
- 1 lemon, juice and zest
- 1 tablespoon truffle oil
- Sea salt
- Freshly ground pepper
- 6 Persian cucumbers
- 1 black truffle, fresh or canned
Instructions
Make the bean puree: Put the beans, lemon juice, lemon zest, and truffle oil into the bowl of a food processor. Process until very smooth. Add salt and pepper to taste. Set aside to let the flavors blend. (Can be made 1 day ahead; store covered and refrigerated.)Make the cucumber cups: Wash and thoroughly dry the cucumbers. Cut off the ends, then slice the cucumbers into 1-inch rounds. Using a small melon baller or the tip of a very small spoon, hollow out one side of each cucumber slice, being careful not to cut all the way through. You'll end up with a fingertip-sized depression in each slice.Transfer the bean puree into a piping bag, or use a zip-top bag with the corner snipped off. Pipe a swirl of the truffled bean puree into each cucumber cup. Grate a little of the truffle on top of each piece. Serve immediately.
Details
Prep time: 20 mins Cook time: Total time: 20 mins Yield: 10 servings