Name: Vegetarian Piccata with Cannellini Beans Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tablespoons (28 grams) butter; 1 large shallot, minced; 8 garlic cloves, minced; ½ teaspoon fine sea salt; 2 tablespoons (15 grams) flour; 2 ounces (57 grams) capers with their brine; 1 ½ cups (355 ml) good vegetable broth; ¼ teaspoon freshly ground black pepper; 3 15.5-ounce cans cannellini beans, drained and rinsed; ¼ cup 1 ounce (28 grams) grated pecorino or parmesan cheese; Juice of 1 lemon

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Introduction

This Vegetarian Piccata with Cannellini Beans offers a delightful twist on the classic Italian dish. It’s rich, tangy, and packed with protein, making it a satisfying meal for any day of the week.

The dish shows three parts on a white plate with a simple edge design, placed on a white marbled surface. On the left, there is a pile of white rice with a fluffy texture, slightly translucent. To the right of the rice, in front, is a creamy bean stew with plump, pale beige beans in a light sauce with small pieces of celery and green capers visible, giving a soft, smooth look. On the far right, there is a portion of cooked dark green spinach with a shiny, slightly wet texture. A silver spoon with a floral pattern on the handle rests on the right side of the plate, partly on the spinach. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons (28 grams) butter
1 large shallot, minced
8 garlic cloves, minced
½ teaspoon fine sea salt
2 tablespoons (15 grams) flour
2 ounces (57 grams) capers with their brine
1 ½ cups (355 ml) good vegetable broth
¼ teaspoon freshly ground black pepper
3 15.5-ounce cans cannellini beans, drained and rinsed
¼ cup 1 ounce (28 grams) grated pecorino or parmesan cheese
Juice of 1 lemon

Instructions

Step 1: Melt the butter over medium-high heat in a 12-inch frying pan. Add the minced shallot, garlic, and salt, then cook while stirring frequently until softened, about 3 minutes.
Step 2: Sprinkle in the flour and cook, stirring constantly, for one minute to eliminate the raw flour taste.
Step 3: Pour in the vegetable broth and capers with their brine, then grind in the black pepper and stir well to incorporate the flour.
Step 4: Bring the mixture to a boil, then reduce the heat to simmer for five minutes to thicken the sauce.
Step 5: Stir in the drained and rinsed cannellini beans and continue to simmer for about five minutes more, until the beans are warmed through.
Step 6: Off the heat, stir in the grated pecorino or parmesan cheese and the lemon juice. Serve warm for best flavor.

Tips & Variations

For a creamier texture, add a splash of plant-based cream or milk when stirring in the cheese and lemon juice.
Swap pecorino or parmesan for a vegan cheese alternative to make this recipe fully plant-based.
Add fresh chopped parsley or basil on top before serving for a pop of color and freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little extra broth if the sauce has thickened too much.

How to Serve

A white plate holds a serving of three food layers arranged side by side: on the left is a mound of soft white rice with fluffy texture, in the middle there is a creamy bean stew made of light beige beans coated in a glossy sauce with small bits of celery and capers, and on the right are dark green cooked spinach leaves that look slightly glossy and tender. A silver spoon with floral engraving rests on the edge of the plate, touching the spinach. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, navy beans or great northern beans are good substitutes for cannellini beans and will work well in this recipe.

Is this recipe suitable for gluten-free diets?

You can make this gluten-free by using a gluten-free flour blend in place of regular flour to thicken the sauce.