White Bean and Zucchini Pate
|Grated zucchini||2 Cup (32 tbs)|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), pressed|
|Cooked white beans||3 Cup (48 tbs)|
|Breadcrumbs||2⁄3 Cup (10.67 tbs) (Made From Firm-Textured White Bread)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, melted|
|Green onions||2 , minced|
|Minced parsley||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Butter||2 Tablespoon, melted|
Preheat oven to 400°F.
Butter 1 1/2-quart loaf pan or charlotte mold.
Place zucchini in colander and sprinkle evenly with salt.
Allow to drain 3 to 4 minutes, then squeeze gently to remove any remaining liquid.
Melt 3 tablespoons butter in small skillet over medium-high heat.
Add onion and saute until transparent.
Add garlic and saute just until golden.
Toss in zucchini and cook quickly 4 to 5 minutes, shaking pan or stirring constantly.
Remove from heat and cool.
Puree beans in 2 batches in processor, adding 1 egg yolk to each batch, and transfer to large bowl; or puree through fine disc of food mill into large bowl and stir in both yolks.
Soak breadcrumbs in cream and stir into beans.
Add 3 tablespoons melted butter, green onion, parsley, salt and herbs and mix well.
Beat egg whites until stiff but not dry and fold into bean mixture.
Turn half of bean mixture into prepared pan or mold.
Smooth top and spread zucchini mixture over in even layer.
Spoon remaining bean mixture over zucchini and top with 2 tablespoons melted butter.
Butter enough waxed paper to cover top of pan or mold; place buttered side down over pan and secure with twine.
Set on rack in large pan with enough hot water to reach halfway up sides of pan or mold.
Bake 45 minutes, or until top is golden.
Remove from oven, discard waxed paper and let stand 20 minutes before unmolding.
Slice and serve warm or cold.
If served warm, spoon a small amount of tomato sauce on each slice.