Cook The Book: Cannellini, Caper, Lemon, And Anchovy Crostini

• 1 cup cooked cannellini beans, or canned
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground white pepper
• 1 tablespoon Parsley Pesto (recipe follows)
• 1 teaspoon Puntarelle Dressing (recipe follows)
• 1 cup flat-leaf parsley leaves (from 1 bunch parsley)
• 2 cloves garlic
• 1 cup olive oil
• Large pinch of fine sea salt
• 6 to 8 turns white pepper
• 2 anchovy filets
• 2 teaspoons capers, soaked
• 1/2 clove garlic
• 1/2 cup olive oil
• Juice of 1 lemon, or more to taste
• Freshly ground white pepper
• 1/2 bunch flat-leaf parsley leaves, chopped
• 1/4 cup grated Pecorino Romano, plus more

1. Combine all the ingredients in a small mixing bowl and stir to mix. Use all at once (Frankies puts a heaping tablespoon on each crostini toast) or store in a sealed container in the refrigerator for up to a few days.
2. Combine all the ingredients in a blender, and puree for a couple of minutes, until the mixture is an even green and smooth. Taste and adjust the salt and pepper to your liking. Store the pesto in a covered container in the refrigerator for up to a week. Shake before using.
3. Chop the anchovies, capers, and garlic into a near paste. (Roughly chop each on, them combine and work over the pile with your knife.) Transfer the paste to a bowl, add the olive oil, lemon juice, and white pepper to taste, and whisk together. Taste and add more lemon juice if needed, then stir in the parsley and cheese.

beans, flatleaf parsley, salt, freshly ground white pepper, parsley pesto, puntarelle dressing, flatleaf parsley, garlic, olive oil, salt, white pepper, anchovy filets, capers, clove garlic, olive oil, lemon, freshly ground white pepper, flatleaf, romano

Taken from www.seriouseats.com/recipes/2010/06/cook-the-book-cannellini-caper-lemon-anchovy-recipe.html (may not work)