Artichoke And White Bean Ravioli With Fresh Green Pea Sauce Piquillo Pepper Black Olive Relish And Ricotta Salata Recipes

WHITE BEAN-ARTICHOKE SPREAD WITH BRUSCHETTA

Steps:

• Preheat a grill.
• Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
• Heat the vegetable oil in a large pot.
• To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels.
• To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature.
• To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.

CREAMY WHITE BEAN SOUP WITH BACALAO AND PIQUILLO PEPPERS

Steps:

• Place salt cod in a bowl, cover with cold water and refrigerate for 48 hours, changing water 7 times. Place beans in a bowl, and cover with cold water to a depth of 2 inches. Soak overnight.
• Melt duck fat or butter in a large saucepan. Add pancetta, onion and carrots, and saute over medium heat until golden. Drain beans and add them, then pour in the chicken stock. Tie sprig of thyme, 1 sprig parsley and 2 bay leaves together and add. Simmer, partly covered, about 40 minutes, skimming if necessary, until beans are tender. Remove from heat and cool to room temperature. Season to taste with salt, white pepper and Espelette pepper or paprika.
• Discard herb bundle. Remove 6 tablespoons beans and reserve. Place remaining contents of saucepan in a food processor or blender, puree, then pass through a fine strainer. Return to saucepan, add cream and reheat. Add vinegar and adjust seasonings as needed. Set aside until serving time.
• Drain salt cod, place in a saucepan and add milk, garlic and remaining bay leaves. Bring barely to a simmer and cook 7 minutes, until cooked through. Reserve milk.
• In a nonstick skillet, warm reserved beans over medium heat and crush with fork. Drain and break up salt cod and mix it with beans, along with piquillo peppers, 1/3 cup olive oil and leaves from remaining sprigs of parsley.
• Reheat soup and check seasonings. Thin with a little reserved milk if needed. Place a mound of bean and salt cod mixture in center of each of 8 soup plates. At table, pour soup from a pitcher or carafe into each bowl, and drizzle each with a little remaining olive oil.