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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a large heavy bottomed pan over medium with the oil. Saute 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. | 2. Add the vegetable broth and wine, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes. | 3. Add the chickpeas and capers to heat through, about 3 minutes. Check for salt (between the broth & capers not much should be needed). Add the lemon and turn off the heat. | 4. If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt a bit. If you are serving solo, just pour right over the arugula. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
shallot	1	cup	sliced	115.2	26.88	4.0	0.16
garlic clove	6		sliced	-	-	-	-
breadcrumb	2	tablespoons		-	-	-	-
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
white wine	1/3	cup		-	-	-	-
black pepper	1	few		-	-	-	-
thyme		pinch	dried	-	-	-	-
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
arugula	4	cups		20.0	2.92	2.064	0.528

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.