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Yield: 4
Servings
My kids both
love to be in the kitchen, which makes it a lot of fun to
cook for them. Although they're still a little too young to
sauté mushrooms or dice onions, they're helpful nonetheless.
Benno, who is almost three, will put on an apron and stand
on a stool next to me, handing me things I need and asking
questions. He's also a great help in tasting and adjusting
seasoning. Leo, at age one, provides our entertainment while
we cook, and likes to put dishes in the dishwasher - and sometimes
take them out again.
Benno
and Leo are a parent's - and a chef's - dream in that they
really go for food that most kids their age wouldn't touch:
spinach, goat's milk yogurt, raw sliced garlic, spicy sauces.
The white bean bruschetta mixture I serve at PO is one of
the first foods that Benno ever ate, and both boys still love
it. They're also huge pasta fans, and the gnocchi with oxtails
is a favorite. The soft bite of the gnocchi in combination
with slow-braised meat makes an easy-to eat dish for young
kids, even while they're teething!
Ingredients:
- 1 cup
cooked canellini beans
- 4 Tablespoons
extra-virgin olive oil
- 2 Tablespoons
black olive paste
- 2 Tablespoons
balsamic vinegar
- 1/2 teaspoon
hot red pepper flakes
- 1/2 teaspoon
chopped fresh rosemary
- 2 Tablespoons
basil leaves, cut in narrow ribbons (chiffonade)
- 1 garlic
clove, thinly sliced
- Salt and
pepper
- 4 1-inch
thick slices Italian peasant bread, grilled
Method:
Preheat the
grill or broiler.
In a mixing
bowl, gently stir together the beans, olive oil, vinegar,
red pepper flakes, rosemary, basil and garlic. Season lightly
with salt and pepper. Spoon bean mixture onto 4 freshly grilled
bread slices and serve immediately.
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