Recipes

Tuscan White Bean & Pancetta
Serves 4-6

1lb Dry Cannelini Beans (soaked overnight, drained and rinsed)
1/4 lb Pancetta, diced
1 lg Onion, diced
4 cups Chicken Stock (or broth)
Ponticelli Olio Novello for garnish
Salt & Pepper to taste

DeLaurenti chef Garrett Abel, with a literary gun to his head, created this recipe as the ideal platform for the 2009 Ponticelli Olio Novello. The underlying starch and pork really show off the grassy, fresh extra virgin olive oil. This makes for a wonderful first course paired with an indigenous sangiovese such as Rossosole.

In a soup pot over medium heat, crisp the pancetta. When finished, remove pancetta with slotted spoon, leaving the rendered fat. Saute' onion in pancetta fat until translucent - about 5 minutes. Add beans and cover them with stock. Gently simmer about 45 minutes or until beans are slightly tender - be careful not to destroy the beans with a violent boil. Remove about 1/12 cups of simmered beans/onion mixture and set aside.

Puree remaining bean/onions/stock in blender until silky smooth. Add a bit of extra stock to thin puree. Add reserved pancetta & reserved beans/onions. Season to taste. Float Olio Novello on top as garnish. Serve it hot.

Posted by Pat on December 17, 2009 10:54 AM


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