Italian Wontons

Directions

1. Heat the extra virgin olive oil in a medium saucepan over medium-low heat.
2. Add in the fennel and saute/fry till golden brown, about 8 min.
3. Add in the vinegar, sugar, tomatoes and olives.
4. Simmer for 1 more minute.
5. Add in the herbs and season with salt and pepper.
6. Bean Puree:Put the beans in a medium saucepan and cover with water by 2-inches.
7. Bring to a boil over high heat.
8. Turn the heat to medium-low and simmer the beans till soft and cooked through, about 1 hour.
9. Drain.
10. Put the beans, garlic, extra virgin olive oil, lemon juice and zest in a food processor and puree till smooth.
11. Season with salt and pepper.
12. Put the mix into a medium bowl and mix in the fresh herbs.
13. Wontons:Heat the vegetable oil in a tall narrow pot (4-inches deep)over high heat with a thermometer attached to the side.
14. Be careful to fill the oil only 1/2 way up the pot so when you add in the wontons, the oil doesn't boil over.
15. When the oil reaches 365 degrees F., add in the wontons in small batches.
16. Fry them till golden brown and crisp, turning them over in the oil halfway through cooking, about 1 to 2 min total.
17. Make sure the oil stays at 365 degrees F. Drain on paper towels and season with salt.
18. Spread some of the bean puree on each wonton. Top with some of the confit.
19. I gave deep fried wontons an Italian twist by loading them with a vegetable confit and a bean puree - loaded with wads of Italian herbs. If you do not have time to soak the beans for 8 hrs to soften them, put them in a medium saucepan, cover with cool water by 2 inches, and bring to a boil. Remove from the heat and let sit for 1 hour. Drain and cook as instructed below. Just note, when the beans are soaked this way, they might take a little longer cooking time. If you cannot find the green French kidney beans, you can always use cannellini beans.
20. Yield is 24 hors d'oeuvres.