“Mmmm, lemony piccata ... who says it can only be made with veal or chicken? This version uses white beans (navy or cannellinis work well). Capers are optional ... I personally can't stand them, but they are a typical piccata ingredient, so use if you like. Serve with fresh hot spaghetti noodles.”
READY IN:
45mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions and garlic in olive oil in a medium saucepan until transparent- do not allow to brown.
  2. Slowly stir in flour and cook and stir until combined and"rawness" is gone.
  3. Combine hot broth and water; slowly whisk into flour mixture until smooth and slightly thickened.
  4. Add lemon juice, salt, beans and capers (if using).
  5. Cook and stir until thickened a little more (mixture will thicken more upon cooling and once mixed with pasta).
  6. Serve with hot spaghetti noodles.

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