Monday, 27 May 2013

Truffled white bean pate


1 can cannellini beans, 2 tbs truffle oil.

Serves: Preparation: 10 minutes, plus chilling time

Being a vegetarian there are some foods which, when adapted from the traditional meat to a substitute, one just can't compare to the texture of meat. Unlike a cheese, mushroom or vegetable "pate" - beans always offer that claggy, thick yet smooth texture. Truffle oil gives this a lovely savoury, earthy flavour.

1) Heat the cannelini beans for 5 minutes in a pan of water and drain.

2) Pulse in a blender or using a mortar and pestle along with the truffle oil and a pinch of salt.

3) You can serve this whilst still hot as a fabulous alternative to mashed potato,  or press firmly into a container and chill in the fridge to form pate. I like to serve this with crusty bread and an extra drizzle of truffle oil.

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