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Grilled Porcini And Batavian Lettuce With

Cuisine: Italian
Type: Chicken, Poultry, Vegetables
Courses: Salads
Serves: 4 people

Recipe Ingredients


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2 cups 320g / 11ozShelled cranberry beans
6 cups 1422mlWater
1/2 cup 31g / 1.1ozOnion (small)
1   Garlic head
1 tablespoon 15mlRosemary
1 tablespoon 15mlCarrot (medium)
2   Bay leaves
  Salt to taste
  Lettuce
4 oz 113gQuality pancetta
4   Small Batavian lettuce
  Garlic cloves
1 tablespoon 15mlExtra virgin olive oil
  Black pepper to taste
  Salt to taste
  
4   Porcini Mushrooms
2 tablespoons 30mlPorcini mushrooms (large)
  Extra virgin olive oil
  Coarse salt to taste
  Black pepper to taste
1 tablespoon 15mlVinaigrette
1 tablespoon 15mlOil - (from cooked lettuce)
2 tablespoons 30mlOregano leaves
2 teaspoons 10mlBrown chicken sauce
2 tablespoons 30mlSherry 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

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