Piccata is a method of preparing food originating in Italy. Protein is sautéed and served in a sauce. This recipe is from 'Appetite for Reduction' by Isa Chandra Moskowitz. It uses chick peas and has a lemony wine flavour from the sauce. It's easy to prepare and quite stylish.
1 tsp olive oil
1 scant cup thinly sliced shallots
6 cloves garlic, thinly sliced
2 Tbsp breadcrumbs (for gluten-free version use gluten-free crumbs)
2 cups vegetable broth
⅓ cup dry white wine
A few dashes fresh black pepper
Generous pinch of dried thyme
1 can chickpeas, drained and rinsed
¼ cup capers with a little brine
3 Tbsp fresh lemon juice
4 cups arugula or baby spinach
- Preheat a large heavy bottomed pan over medium heat. Sauté the shallots and garlic for about 5 minutes, until golden.
- Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
- Add the vegetable broth and wine, salt, black pepper and thyme.
- Turn up the heat and bring to a rolling boil and let the sauce reduce by half; it should take about 7 minutes.
- Add the chickpeas and capers to heat through, about 3 minutes.
- Add the lemon and turn off the heat.
- If serving with mashed potatoes or caulipots, place the arugula in a wide bowl. Place the mashed potatoes on top, and ladle the picatta over the potatoes. The arugula will wilt and it will be lovely.
- If you are serving solo, just pour right over the arugula.
Serves 2 people
Recipe supplied by Maureen Cram, Hartbeestport, South Africa
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