White bean velouté with salsa verde and candied pancetta – Gourmet Traveller
gt.staging.digital.aremedia.com.au
Australian Gourmet Traveller recipe for white bean velouté with salsa verde and candied pancetta by Comme Kitchen restaurant in Melbourne.
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Ingredients
- 100 gm unsalted butter, coarsely chopped
- 2 leeks, white part only, finely chopped
- 1 celery stalk, finely chopped
- 4 garlic cloves, finely chopped
- 4 thyme sprigs
- 1 fresh bay leaf
- 2.2 litres chicken stock
- 110 gm dried cannellini beans, soaked overnight in cold water, drained
- 200 ml thickened cream
- 120 gm round mild pancetta, thinly sliced (about 8 slices)
- For dusting: pure icing sugar
- Salsa verde
- 1 cup (loosely packed) flat-leaf parsley
- ½ cup (loosely packed) mint
- ¼ cup (loosely packed) basil
- 3 anchovy fillets, coarsely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp small capers in salt, rinsed
- 1 tbsp Dijon mustard
- 175 ml extra-virgin olive oil
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