Grilled Porcini And Batavian Lettuce With

* Exported from MasterCook *

GRILLED PORCINI AND BATAVIAN LETTUCE WITH

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Cranberry Beans:
2 cups shelled cranberry beans
6 cups water
1/2 small onion
1 garlic head
1 tablespoon rosemary
1 medium carrot
2 bay leaves
Salt to taste
Lettuce:
4 ounces quality Pancetta
4 heads small Batavian lettuce (or escarole) 4
garlic cloves
1 tablespoon extra virgin olive oil
Black pepper to taste
Salt to taste |
Porcini Mushrooms:
4 large Porcinii mushrooms
2 tablespoons extra virgin olive oil
Coarse salt to taste
Black pepper to taste
Vinaigrette:
1 tablespoon oil (from cooked lettuce)
1 tablespoon oregano leaves
2 tablespoons brown chicken sauce
2 teaspoons sherry vinegar
2 tablespoons 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



















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