Time: 25 min.
Complexity: easily
Servings: 4 - 6

Thick white bean and escarole dipping sauce - detailed recipe.

Ingredients:

• 1 can (420 g) white beans (reserve liquid)
• 1/4 cup extra virgin olive oil, plus more for drizzling over the finished dish
• 3 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• Salt
• 1/2 tsp finely chopped fresh rosemary
• Lemon juice for flavor
• Crackers and/or sliced ​​vegetables, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white beans, white wine, garlic, rosemary, lemon juice, crackers

We recommend

Preparation:

Step 1
• Heat the olive oil in a large skillet over low heat. Add the garlic and cook for about 1 minute, until softened. Add the escarole and gently sauté over medium heat for 3 to 5 minutes. Add the white wine, 1/2 cup water, white beans (including the liquid from the can), and a large pinch of salt; toss thoroughly.
  
  Bring to a boil and cook for 5 minutes over medium-high heat, stirring occasionally. Add the rosemary and simmer for another 5 minutes, until most of the liquid has evaporated (only a small amount should remain at the bottom of the pan). Remove the pan from the heat and let the dish cool for at least 15 minutes.
Step 2
• Transfer the resulting mixture into a blender and blend until smooth, stopping if necessary to scrape the mixture from the sides of the blender bowl (the resulting mixture should resemble a consistency thick dipping sauce). Transfer the resulting sauce to a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
  
  Before serving, season the sauce with lemon juice and salt to taste. Drizzle with olive oil. Serve the sauce with crackers and/or sugar snap peas, baby carrots, and julienned radishes.

Votes: 1

Author of the recipe - David Burtka is an American actor and professional chef.