Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Shelled cranberry beans

  2. 6 cups 1422ml Water

  3. 1/2 cup 31g / 1.1oz Onion (small)

  4. 1 Garlic head

  5. 1 tablespoon 15ml Rosemary

  6. 1 tablespoon 15ml Carrot (medium)

  7. 2 Bay leaves Salt to taste Lettuce

  8. 4 oz 113g Quality pancetta

  9. 4 Small Batavian lettuce Garlic cloves

  10. 1 tablespoon 15ml Extra virgin olive oil Black pepper to taste Salt to taste

  11. 4 Porcini Mushrooms

  12. 2 tablespoons 30ml Porcini mushrooms (large) Extra virgin olive oil Coarse salt to taste Black pepper to taste

  13. 1 tablespoon 15ml Vinaigrette

  14. 1 tablespoon 15ml Oil - (from cooked lettuce)

  15. 2 tablespoons 30ml Oregano leaves

  16. 2 teaspoons 10ml Brown chicken sauce

  17. 2 tablespoons 30ml Sherry vinegar Extra virgin olive oil Black pepper to taste Coarse salt to taste

Instructions Jump to Ingredients ↑

  1. Recipe 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 aromatics 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. Recipe By: Chef du Jour


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