These fragrant Provençal herb-scented beans make a fine meal on their own, with some shavings of Parmigiano, aged goat cheese or ricotta salata, and Shallot (or Garlic) Toasts. They are also a classic accompaniment to grilled or roasted lamb.
3 cups cooked pumpkin or squash (butternut is a good choice), still hot About 1/2 cup chicken stock 2 tbs. best-quality pistachio, hazelnut or walnut oil 1/2 tsp. fine sea salt 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup whole, salted pistachio nuts, coarsely chopped Preheat the broiler. In a food processor or blender, combine... Read more »