Recipe - Grilled Pompano With Smoked Tomato And Balsamic Vinaigrette

CRANBERRY BEANS
2 cup Shelled cranberry beans
6 cup Water
One half small Onion
1 Garlic head
1 tablespoon Rosemary
1 md Carrot
2 Bay leaves
Salt to taste

LETTUCE
4 ounce 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 lg Porcinii mushrooms
2 tablespoon Extra virgin olive oil
Coarse salt to taste
Black pepper to taste

VINAIGRETTE
1 tablespoon Oil (from cooked lettuce)
1 tablespoon Oregano leaves
2 tablespoon Brown chicken sauce
2 teaspoon Sherry vinegar
2 tablespoon 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

Posted to MCRecipe Digest V1 #255

Date: Wed, 23 Oct 1996 14:32:14 PST

From: minnie@juno.com (Louise M McCartney)