INGREDIENTS

INSTRUCTIONS

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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