- 1 onion diced
- 1 zucchini diced
- 1 red pepper diced
- 1 garlic clove, smashed and chopped (optional)
- 3 Tbs olive oil
- 2 cup Arugula
- 2 cans white beans (imported are better)
- 1/2 cup white wine
- 1/2 cup stock
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan, grated
- Pinch red pepper
- Sun-dried tomatoes
- Pine nuts
Fire your oven, and let the temperature call until moderately hot, roughly 450 – 550ºF.
Add the first four ingredients, and the olive oil to a terracotta pan with a lid, and put in the oven with the lid off, until lightly browned.
Add the Arugula and return to the oven until wilted.
Add the white beans, stock, and wine.
Mix together the bread crumbs and the Parmesan. Cover the dish with the bread crumb mixture.
Cover and bake. Take off the lid off the pan for the last few minutes to brown.
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