Grilled porcini & batavian lettuce with

4 Servings

Ingredients

Quantity Ingredient
2 cups Shelled cranberry beans
6 cups Water
½ small Onion
1 Garlic head
1 tablespoon Rosemary
1 medium Carrot
2 Bay leaves
Salt to taste
Lettuce:
4 ounces Quality Pancetta
4 Heads small Batavian lettuce
(or escarole) 4
Garlic cloves
1 tablespoon Extra virgin olive oil
Black pepper to taste
Salt to taste |
Porcini Mushrooms:
4 larges Porcinii mushrooms
2 tablespoons Extra virgin olive oil
Coarse salt to taste
Black pepper to taste
Vinaigrette:
1 tablespoon Oil (from cooked lettuce)
1 tablespoon Oregano leaves
2 tablespoons Brown chicken sauce
2 teaspoons Sherry vinegar
2 tablespoons Extra virgin olive oil
Black pepper to taste
Coarse salt to taste
Cranberry Beans:

Directions

Preparation of the Cranberry Beans: Place all of the ingredients in a heavy sauce pan, except the salt. Bring to a boil over high heat, turn down and simmer slowly for twenty minutes. Add salt and finish cooking process, approximately five to ten minutes. Cool beans in juice. Once cold, remove aromats and take the beans out. Refrigerate beans, but do not discard the cooking juices. Preparation of the Lettuce: Slice the Pancetta as thin as possible on a meat slicer and wrap lettuce with it. Heat a heavy skillet with olive oil and let smoke lightly. Add the wrapped lettuce and garlic cloves and turn down heat to cook until golden brown to create crispy lettuce. Remove from oil and reserve at room temperature. Discard half of the oil and the garlic cloves. Reserve half of the oil in the pan. Preparation of the Porcini Mushrooms: Slice the cleaned mushrooms into thick slices.

Season well and brush with olive oil. Grill well on both sides until mushrooms are tender, about three minutes per side depending on the size. Keep warm. Preparation of the Vinaigrette: Heat the oil from cooking the lettuce in a skillet, add leaves of oregano until they fry. Add brown chicken sauce, sherry vinegar, and olive oil. Serve hot over the mushrooms, beans, and lettuce. Yield: 4 servings Recipe By : Chef du Jour

From: Minnie@... (Louise M Mccartndate: Wed, 23 Oct 1996 14:32:14 Pst

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