Grilled Porcini And Batavian Lettuce With

Recipe Ingredients

Notice: Undefined offset: 28 in /home/cookingindex/public_html/displayrecipe.php on line 163

Notice: Undefined offset: 28 in /home/cookingindex/public_html/displayrecipe.php on line 164

2 cups	320g / 11oz	Shelled cranberry beans
6 cups	1422ml	Water
1/2 cup	31g / 1.1oz	Onion (small)
1		Garlic head
1 tablespoon	15ml	Rosemary
1 tablespoon	15ml	Carrot (medium)
2		Bay leaves
		Salt to taste
		Lettuce
4 oz	113g	Quality pancetta
4		Small Batavian lettuce
		Garlic cloves
1 tablespoon	15ml	Extra virgin olive oil
		Black pepper to taste
		Salt to taste
4		Porcini Mushrooms
2 tablespoons	30ml	Porcini mushrooms (large)
		Extra virgin olive oil
		Coarse salt to taste
		Black pepper to taste
1 tablespoon	15ml	Vinaigrette
1 tablespoon	15ml	Oil - (from cooked lettuce)
2 tablespoons	30ml	Oregano leaves
2 teaspoons	10ml	Brown chicken sauce
2 tablespoons	30ml	Sherry vinegar
		Extra virgin olive oil
		Black pepper to taste
		Coarse salt to taste

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

Source:
GRILLIN' and CHILLIN' SHOW #GR3608

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.