RECIPES

16 oz can butterbeans, drained

1 lb mushrooms (chopped)

1 clove garlic (minced)

1 tbsp thyme (chopped)

1 tbsp rosemary (chopped)

1 bunch parsley, leaves picked

1 head of raddicchio, thinly sliced

chianti vinegar

extra virgin olive oil

salt & pepper to taste

1/4 cup toasted pine nuts

1/2 cup grated pecorino romano

 

Procedure:

Roughly chop mushrooms.  Place on baking sheet and sprinkle with garlic, herbs, olive oil, salt and pepper.  Roast at 350 degrees for 20 minutes.  Remove from oven and cool.

In large mixing bowl, toss together butterbeans, roasted mushrooms, radicchio, parsley leaves, and chianti vinegar to taste, and extra virgin olive oil.  Season with salt and pepper and top with toasted pine nuts and pecorino.