Grilled Porcini and Batavian Lettuce With
| Yield: | 1 Servings |
| Categories: |
| CRANBERRY BEANS | ||
| 2 | c | Shelled cranberry beans |
| 6 | c | Water |
| 1/2 | sm | Onion |
| 1 | Garlic head | |
| 1 | tb | Rosemary |
| 1 | md | Carrot |
| 2 | Bay leaves | |
| Salt to taste | ||
| LETTUCE | ||
| 4 | oz | Quality Pancetta |
| 4 | Heads small Batavian lettuce (or escarole) | |
| 4 | Garlic cloves | |
| 1 | tb | Extra virgin olive oil |
| Black pepper to taste | ||
| Salt to taste | ||
| PORCINI MUSHROOMS | ||
| 4 | lg | Porcinii mushrooms |
| 2 | tb | Extra virgin olive oil |
| Coarse salt to taste | ||
| Black pepper to taste | ||
| 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 |
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