*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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
    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
   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
   Recipe By     : Chef du Jour
                         Cranberry Beans:
   From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23
   Oct 1996 14:32:14 Pst
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