Prep 15 mins
Cook 30 mins
Mmmm, lemony piccata ... who says it can only be made with veal or chicken? This version uses white beans (navy or cannellinis work well). Capers are optional ... I personally can't stand them, but they are a typical piccata ingredient, so use if you like. Serve with fresh hot spaghetti noodles.
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 4 tablespoons flour
- 1 1⁄4 cups hot vegetable broth
- 1⁄4 cup water
- 5 tablespoons lemon juice
- 3⁄4 teaspoon salt
- 2 teaspoons capers, with brine
- 1 (14 1/2 ounce) can navy beans or 1 (14 1/2 ounce) can cannellini beans
- Saute onions and garlic in olive oil in a medium saucepan until transparent- do not allow to brown.
- Slowly stir in flour and cook and stir until combined and"rawness" is gone.
- Combine hot broth and water; slowly whisk into flour mixture until smooth and slightly thickened.
- Add lemon juice, salt, beans and capers (if using).
- Cook and stir until thickened a little more (mixture will thicken more upon cooling and once mixed with pasta).
- Serve with hot spaghetti noodles.
Enjoyed this tasty dish. It actually took much less time to make than the recipe suggests. Minced the onions and garlic. Then started the oil heating while I got the broth going. By that time the oil was hot enough to add the onions and garlic. Gave that a good stir and while it was doing it's thing, I got the rest of the ingredients ready. Then it was time to add the flour and follow the rest of the steps. I wanted to add some color and also didn't want to have to fix a salad or other side, so after the sauce thickened, I add two big handfuls of freash spinach, covered the pan and let that sit for about 5-6 minutes until the spinach wilted. I'd thought about serving with rice because beans and rice is a combo I'm more familiar with, but I'm glad I stuck with noodles because the sauce really clung to the pasta well. Two things I would do different next time is use more beans and less lemon juice. We did use capers and that might be why the tartness was a bit too strong for us. Thanks for sharing!
This is a wonderful recipe, which I prepared as directed by the instructions, just adding a bit of spinach at the end and not using the capers. I did prepare this ahead of time, fully intending to serve over spaghetti for dinner. However, upon tasting it , I said to heck with the spaghetti and just heated it and ate it as a soup. I just love the fresh clean flavor that the lemon juice gave the beans. Who needs veal or chicken? The beans hit the spot. However, the next time I would like to try it with the capers and serve over spaghetti, to be true to the recipe. Yummy! Thanks EGA!
My first piccata! I love lemon and am always looking for a new way to use beans so this was perfect! I cooked 1 c. of dry navy beans, which probably made too many beans, but I used them all anyway. Also doubled the garlic and omitted the capers (never had them but you all convinced me they must be really gross!) I didn't serve it over noodles either-it was plenty starchy on it's own (for me) and I liked the flavor so much I didn't want anything to detract from it! Thanks~