Prep 15 mins
Cook 15 mins
Super yummy picatta version from Isa Chandra Moskowitz's book Appetite for Reduction (love this book!). She pairs it with arugula and recommends serving over mashed potates (Caulipots anyone?) instead of with the traditional pasta. Who doesn't want another excuse to eat mashed potatoes? Also if you want more bulk try adding in some mushrooms. Enjoy!!
- 1 teaspoon olive oil
- 1 cup thinly sliced shallot
- 6 garlic cloves, thinly sliced
- 2 tablespoons breadcrumbs
- 2 cups vegetable broth
- 1⁄3 cup dry white wine
- 1 few dashes black pepper
- generous pinch dried thyme
- 1 (16 ounce) can chickpeas, drained and rinsed
- 1⁄4 cup capers (with a little brine)
- 3 tablespoons fresh lemon juice
- 4 cups arugula
- Preheat a large heavy bottomed pan over medium with the oil. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
- Add the vegetable broth and wine, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
- Add the chickpeas and capers to heat through, about 3 minutes. Check for salt (between the broth & capers not much should be needed). Add the lemon and turn off the heat.
- If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt a bit. If you are serving solo, just pour right over the arugula. Enjoy!