From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Heat 6 tablespoons olive oil in a large skillet over medium heat. Add shallots and salt. Sauté for 2-3 minutes until softened. Stir in garlic and cook for 1 minute.
2
Add white wine and simmer for 3-4 minutes to reduce. Stir in butter beans (one can drained, one with liquid), capers, lemon zest, and lemon juice. Season with black pepper.
3
Reduce heat to low and simmer gently for 18-20 minutes, stirring occasionally. Add water if sauce becomes too thick.
4
Serve garnished with parsley, a lemon slice and Parmesan cheese.
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Tips & Tricks (5)
- Toast Your Capers 🫒Briefly warm the capers in the pan before adding sauce to intensify their briny flavor and reduce any sharp vinegar notes that might overpower the delicate butter beans.
- Zest Before Juicing 🍋Always zest your lemons before cutting them in half, then add both the zest and juice to the piccata sauce for layered citrus complexity that elevates the entire dish.
- Gentle Bean Handling 🫘Add drained butter beans in the final 2-3 minutes of cooking to warm them through without breaking them apart, preserving their creamy texture and elegant presentation.
- Emulsify with Cold Butter 🧈Whisk in small cubes of cold butter at the end off heat to create a silky, luxurious sauce that clings beautifully to the beans instead of separating.
- Shallot Technique Matters 🧅Mince shallots finely and cook them low and slow until completely softened and translucent before deglazing—this prevents harsh onion bite and creates a subtle sweet base for your sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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