Review/Rate this Recipe Save to MyRecipes Rating:

Title: Grilled Porcini & Batavian Lettuce With
Yield: 4 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
      1    salt to taste
      1    lettuce:
      4 oz quality pancetta
      4    heads small batavian lettuce
      1    (or escarole)  4
      1    garlic cloves
      1 tb extra virgin olive oil
      1    black pepper to taste
      1    salt to taste |
      1    porcini mushrooms:
      4 lg porcinii mushrooms
      2 tb extra virgin olive oil
      1    coarse salt to taste
      1    black pepper to taste
      1    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
      1    black pepper to taste
      1    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

Recipe By : Chef du Jour
Cranberry Beans:

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

Reviews