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White bean velouté with salsa verde and candied pancetta

You'll need

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


  • 01
  • Melt butter in a large saucepan over low heat, add vegetables, garlic, thyme and bay leaf and stir occasionally until tender (7-10 minutes). Add stock and beans, bring to a gentle simmer and cook until beans are very soft (1-1¼ hours). Discard herbs, process mixture in a blender until smooth, pass through a fine sieve, stir through cream, season to taste and keep warm.
  • 02
  • Meanwhile, preheat oven to 160C. Place pancetta on a baking-paper-lined oven tray, sift icing sugar over in a thin, even layer, top with baking paper and weight with another oven tray. Bake until crisp (10-12 minutes), set aside.
  • 03
  • Meanwhile, for salsa verde, process herbs, anchovies, garlic, capers and mustard in a food processor until finely chopped. With motor running, add oil in a continuous stream until emulsified and set aside. Makes 270ml.
  • 04
  • To serve, divide white bean velouté between bowls, drizzle with salsa verde and crumble over candied pancetta.

"Comme Kitchen's white bean velouté is sensational. Would you obtain the recipe?"
Jenny Diggens, Camberwell, Vic

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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