- Exported from MasterCook
GRILLED PORCINI AND BATAVIAN LETTUCE WITH
4 Preparation Time :
Categories : Amount Measure Ingredient -- Preparation Method -- -- --
2 c Shelled cranberry beans
6 c Water
1/2 sm Onion
1 Garlic head
1 tb Rosemary
1 md Carrot
2 Bay leaves
Lettuce:
4 oz Quality Pancetta
4 Heads small Batavian lettuce
(or escarole) 4
Garlic cloves
1 tb Extra virgin olive oil
Salt to taste
Porcini Mushrooms:
4 lg Porcinii mushrooms
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
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
14 Pst - - - - - - - - - - - - - - - - - -
