| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Shelled cranberry beans |
| 6 |
c |
Water |
| 1/2 |
sm |
Onion |
| 1 |
|
Garlic head |
| 1 |
tb |
Rosemary |
| 1 |
md |
Carrot |
| 2 |
|
Bay leaves |
|
|
Salt to taste |
| 4 |
oz |
Quality Pancetta |
| 4 |
|
Heads small Batavian lettuce (or escarole) |
| 4 |
|
Garlic cloves |
| 1 |
tb |
Extra virgin olive oil |
|
|
Black pepper to taste |
|
|
Salt to taste |
| 4 |
lg |
Porcinii mushrooms |
| 2 |
tb |
Extra virgin olive oil |
|
|
Coarse salt to taste |
|
|
Black pepper to taste |
| 1 |
tb |
Oil (from cooked lettuce) |
| 1 |
tb |
Oregano leaves |
| 2 |
tb |
Brown chicken sauce |
| 2 |
ts |
Sherry vinegar |
| 2 |
tb |
Extra virgin olive oil |
|
|
Black pepper to taste |
|
|
Coarse salt to taste |
INSTRUCTIONS
CRANBERRY BEANS
LETTUCE
PORCINI MUSHROOMS
VINAIGRETTE
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
Posted to MC-Recipe Digest V1 #255
Date: Wed, 23 Oct 1996 14:32:14 PST
From: minnie@juno.com (Louise M McCartney)
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