Instructions: Preheat oven to 350 degrees and butter an 8- to 10-inch bundt pan, sprinkle with bread crumbs.

Puree beans in food processor with 1/4 cup water until smooth. Set aside.

Heat butter and oil in medium skillet until melted, add garlic, red onion, and rosemary and saute until softened and translucent (6 to 8 minutes). Sprinkle flour over, stirring constantly. Add milk and cook until thick as pudding (about 5 minutes) and remove from heat. Add beans and mix thoroughly. Add egg yolks and parmigiano and season with salt and pepper. Beat egg whites to stiff peaks, fold in bean and cheese mixture.

Whisk together all the green sauce ingredients and serve with the beans.

This recipe yields 4 antipasto servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.