Tuesday, April 21, 2009

White Bean and Roasted Zucchini Puree with Truffle Oil

I’ve read several great posts lately about the organic products from da Rosario, and I will join in the chorus of praise. I received a bottle of their black truffle oil, couldn’t wait to try it, and wouldn’t be mentioning it if it weren’t fantastic. The truffle fragrance from the bottle is enough to make me swoon, and I’ve been known to simply stop reading a restaurant menu as soon as I see a dish served with truffle oil or truffles or any variant of truffleness. I thought back to my last restaurant experience with truffle oil to come up with a plan for using this. We went to Asti for Kurt’s birthday and started with the antipasti platter. Among several delicious things, there was a white bean puree with a pool of truffle oil on top of it and some crunchy grissini along-side it. That became my corner of the platter, and nothing else mattered for a few minutes.

Yes, I thought, white bean puree. Then memory number two flashed by which involved an impossibly light and airy zucchini puree I recalled as an amuse bouche once enjoyed at Aquarelle. I began to imagine a hybrid of the two with some garlic pungency and a little freshness of lemon, and then I turned on the oven. I roasted three bulbs of garlic because having extra roasted garlic always ends up being a good thing. For the last 15 minutes of their roasting time, I put some peeled zucchini in the oven too. Once cool, I chopped the zucchini, squeezed the softened cloves from the garlic heads, and put both in a food processor with two cans of white beans that had been rinsed and drained. That combination was joined by some olive oil, a little lemon zest and juice, salt and pepper, and it was pureed. It seemed just a little flat, so I added some minced fresh garlic and a little more salt.

The zucchini lightens the mixture leaving it fluffier than it is otherwise. The roasted garlic and fresh garlic worked together to intensify the flavor, and the lemon brightened it up as it does. It’s delicious on crostini or carrots or spread into a sandwich with lots of lettuce, but none of that matters because its purpose was to be a pillow on which the truffle oil would rest en route to my mouth. And, that, was just delicious.

1 bulb garlic
1 lb. zucchini (I used three small ones, but sizes vary quite a bit, so I’m giving the weight here.)
2 15 oz. cans white beans, rinsed and drained
1/2 c extra virgin olive oil
1 garlic clove, minced
1 t lemon zest
Juice of 1 lemon
salt and pepper to taste
Truffle oil

-roast garlic in a 400 degree oven until softened, about 40 minutes depending on the size of the garlic (I prefer to cut off the very top of the bulb, drizzle with olive oil, and sprinkle with salt and pepper before wrapping in parchment and foil and placing in the oven.)
-peel zucchini, place on a baking sheet, drizzle with olive oil and season with salt and pepper place zucchini in oven for the last 15 minutes of roasting time
-remove garlic and zucchini from oven and allow to cool enough to handle; squeeze garlic cloves from bulb into the bowl of a food processor, cut stem ends from zucchini and chop remaining into large chunks; add chunks to food processor bowl along with remaining ingredients; puree until smooth; taste for salt and adjust as needed
-serve on crostini topped liberally with truffle oil


34 comments:

  1. You imagined well - this looks great!

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  2. What a creative idea to combine the white bean and zucchini puree and perfect with truffle oil! I also loved da Rosario products!

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  3. Perfect veggie dip or sandwich spread.

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  4. I happen to have over 2 lbs of white beans that I got from Vic's grandparents' garden. I have already cooked them and need to use them up within the next 10 days before we return to Miami. This is perfect. Thanks!

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  5. Very clever Lisa! I never thought of combining the two together. It seems work here. Truffle oil sure make any humble dish become more luxurious.
    Cheers,
    elra

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  6. Lisa,
    I've also read so much about truffle oil.
    I have 2 bottles sitting here and needed inspiration.
    I love white beans and the addition of the magic oil spread on toasts sounds great!
    Thanks!

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  7. This looks really really good! I love truffle oil - and everything else in your recipe

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  8. This looks like a great use for truffle oil, good thing I have some in my pantry!

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  9. Another wonderful dish. Truffles always stops me in my tracks at a restaurant, too. Yum!

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  10. Ace in the hole....yet only adding to my addiction...

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  11. I think I will like the mixture of texture here - the crisp crostini and smooth rich puree...

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  12. i'm not sure anything could sway me from naming hummus as my favorite bean puree, but this would come mighty close! it looks so unbelievably creamy--stellar work!

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  13. That is GORGEOUS. I love any type of bean puree... and this is perfect because two of my friends who are vegans are coming over for dinner this weekend and this looks like the most perfect appetizer to serve!

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  14. I had the most transcendent white bean spread at Mozza in LA - I could have eaten tubs of it. This looks incredible and with truffle oil - just over the top (in a good way.)

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  15. OK not a big fan of truffle oil, but the rest looks to-die-for. I bet a balsamic drizzle would be great over this too. Yum!

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  16. what a very cool idea to incorporate the zucchini. i'm bringing vegan treats to a girls' retreat soon; this would be perfect.

    great meeting you the other night. happy cooking!

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  17. I admired the idea of zucchini puree. Never tyhought it before, but sounds just superb when combined with garlic and white beans. Thank you for sharing. I'll definitely try it as I'm always in search for new zucchini recipes.

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  18. They just sent me a bottle, too. Hmmmm, I'll have to ponder a good use for it. Maybe something with eggs or cream since they both go so well with black truffles.

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  19. This is the perfect appetizer when you have visitors. Looks chic.

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  20. I can only imagine how delicious this is! What a beautiful appetizer!

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  21. Sounds wonderful. I love white bean dips. Will have to try adding zucchini next time. Thanks for the tip!

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  22. don't you just love truffle oil? this sounds amazing! i love zucchini!

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  23. What a wonderful flavor combination! And I love your pictures!

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  24. So fancy looking, but also very tasty. Thanks for sharing!

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  25. holy...I can just imagine the glorious savory fragrance of the oil in this! wow! what a fab combo! easy and simple, but eye-poppingly impressive!

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  26. OMG! I cannot wait to try this recipe... like this weekend. Yum!

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  27. Oh Wow! now I am notusually a fan of zucchini, but this dish is delish!!! By the way I love your images and how you present the food.

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  28. These puree-topped crostini look marvelous! I don't doubt I could an entire platter of these. I never thought of zucchini being used in this way but I love your description of it as making the mixture fluffier. Now, I just need to get that bottle of truffle oil . . .

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  29. I LOVE this combination and it is good for you at the same time!! Great job!!!

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  30. Looks Delicious, love the pics.

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  31. I love the idea of the zucchini puree. These would be lovely appetizers.

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  32. "I’ve been known to simply stop reading a restaurant menu as soon as I see a dish served with truffle oil or truffles or any variant of truffleness."

    Me too!! I imagine the truffle oil would add just the bit of bite to the top of these.

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  33. I just need to let you know that I made these and OMG they were SO GOOD! SO SO GOOD! My boyfriend has been requesting it ever since I made it a few weeks back! Even last night, at 11:30 pm, he was like "I want zucchini and white bean soup"! haha!

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