A plate of piccata is like an instant fancy dinner with all the stops. One second you’re just sitting there, all normal-like, but the moment that first forkful of lemony wine bliss touches your tongue, you’re transported to candlelight and tablecloths, even if you are sitting in front of the TV watching Dancing with the Stars. This version is made with chickpeas, which make it super fast, and it’s servied over arugula for some green. I know lots of people are accustomed to piccata with pasta and that is the Italian tradition, but my first piccata was as a vegan and we vegans love our mashed potatoes, so that is what I suggest serving it with.
Ingredients 1 tsp olive oil 1 scant cup thinly sliced shallot 6 cloves garlic, thinly sliced 2 tbsp bread crumbs 2 cups vegetable broth 1/3 cup dry white wine a few pinches of freshly ground pepper a generous pinch of dried thyme 1 (16 oz) can chickpeas, drained and rinsed ¼ cup capers with a little brine 3 tbsp freshly squeezed lemon juice 4 cups arugula Preheat a large, heavy-bottomed pan over medium heat. Saute the shallots and garlic for about 5 minutes, until golden. Add the bread crumbs and toast them by stirring constantly for about 2 minutes. They should be a few shades darker. Add the vegetable broth, wine, salt, pepper, and thyme. Turn up the heat, bring the mixture to a rolling boil, and let the sauce reduce by half. It should take about 7 minutes. Add the chickpeas and capers and let heat through, about 3 minutes. Add the lemon juice and turn off the heat. If you’re serving the piccata with mashed potatoes, place the arugula in a wide bowl. Place the mashed potatoes on top of the arugula and ladle the piccata over the potatoes. The arugula will wilt and it will be lovely. If you are serving the piccata solo, just pour it right over the arugula. from Appetite for Reduction by Isa Chandra Moskowitz.
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