Grilled Porcini And Batavian Lettuce With

Course : Grilling
Serves: 4
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2 cups shelled cranberry beans
6 cups water
1/2 small onion
1 medium garlic head
1 tablespoon rosemary
1 medium carrot
2 pieces bay leaves
1 teaspoon salt to taste
4 ounces quality pancetta
4 small Batavian lettuce
2 cloves garlic
1 tablespoon extra virgin olive oil
black pepper to taste
1 teaspoon salt to taste
---porcini mushrooms---
4 large porcini mushrooms
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt to taste
1 teaspoon black pepper to taste
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
1 teaspoon black pepper to taste
1 teaspoon coarse salt to taste

Preparation / Directions:

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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