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Title: Grilled Porcini And Batavian Lettuce With
Yield: 1 Serving

Ingredients

           Cranberry Beans:
      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
           Lettuce:
      4 oz quality Pancetta
      4    heads small Batavian lettuce
           - (or escarole
           garlic cloves
      1 tb extra virgin olive oil
           Black pepper to taste
           Salt to taste |
           Porcini Mushrooms:
      4 lg Porcinii mushrooms
      2 tb extra virgin olive oil
           Coarse salt to taste
           Black pepper to taste
           Vinaigrette:
      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

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

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Per serving (excluding unknown items): 665 Calories; 69g Fat (90% calories
from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 345mg Sodium

NOTES :

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Contributor: Chef du Jour

Preparation Time: 0:00

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