Grilled flatbread with spicy white bean puree, oyster mushrooms, kale and wild boar sausage
The Culinary Institute of America · 7 min video
Read about white beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 can cannellini beans
- harissa
- fresh garlic
- olive oil
- water
- salt and pepper
Puree a drained can of cannellini beans with harissa, fresh garlic and a touch of water; with the machine running add olive oil, season with salt and pepper, scrape down and puree again until spreadable.
- oyster mushrooms
Tear cleaned oyster mushrooms into a cast iron pan without crowding; season with salt and pepper and cook on medium to medium-high, stirring little, for good color.
- asanado kale
- lemon juice
- olive oil
- salt
Stem the kale, cut a quick chiffonade and work in lemon juice, olive oil and a pinch of salt so it breaks down and is less tough.
- flatbread dough
Use a basic flatbread dough risen once, punched down and risen again under a damp towel; stretch and roll to about an eighth of an inch.
- olive oil
Rub olive oil on both sides and grill about three to four minutes per side, taking it off once it starts to bubble.
- caramelized red onions
- wild boar sausage
Spread with the white bean puree; top with caramelized red onions, oyster mushrooms, kale, wild boar sausage, pecorino and whole white beans.