Name: White bean velouté with salsa verde and candied pancetta
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 4
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

White bean velouté with salsa verde and candied pancetta

Australian Gourmet Traveller recipe for white bean velouté with salsa verde and candied pancetta by Comme Kitchen restaurant in Melbourne.

Serves 4

Prep

20M

Cook

1H 25M

Total

1H 45M

“Comme Kitchen’s white bean velouté is sensational. Would you obtain the recipe?”

Jenny Diggens, Camberwell, Vic

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You’ll need to begin this recipe a day ahead.

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

Method

Main

1.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.

2.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.

3.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.

4.To serve, divide white bean velouté between bowls, drizzle with salsa verde and crumble over candied pancetta.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Geraldine Muñoz