*  Exported from  MasterCook  *
 Recipe By     : Chef du Jour
 Serving Size  : 0    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cranberry Beans:
    2      cups          shelled cranberry beans
    6      cups          water
      1/2  small         onion
    1                    garlic head
    1      tablespoon    rosemary
    1      medium        carrot
    2                    bay leaves
                         Salt to taste
    4      ounces        quality Pancetta
    4      heads         small Batavian lettuce (or escarole)  4
                          garlic cloves
    1      tablespoon    extra virgin olive oil
                         Black pepper to taste
                         Salt to taste |
                         Porcini Mushrooms:
    4      large         Porcinii mushrooms
    2      tablespoons   extra virgin olive oil
                         Coarse salt to taste
                         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
                         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
 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
 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                                                     
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