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White bean velouté with salsa verde and candied pancetta
You’ll need to begin this recipe a day ahead.
“Comme Kitchen’s white bean velouté is sensational. Would you obtain the recipe?”
Jenny Diggens, Camberwell, Vic
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White bean velouté with salsa verde and candied pancetta
Serves
4
Cooking Time
Prep time 20 mins, cook 1 hr 25 mins(plus resting, proving)
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100 gm
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unsalted butter, coarsely chopped
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2
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leeks, white part only, finely chopped
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1
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celery stalk, finely chopped
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4
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garlic cloves, finely chopped
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4
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thyme sprigs
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1
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fresh bay leaf
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2.2 litres
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chicken stock
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110 gm
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dried cannellini beans, soaked overnight in cold water, drained
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200 ml
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thickened cream
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120 gm
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round mild pancetta, thinly sliced (about 8 slices)
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For dusting:
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pure icing sugar
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| Salsa verde |
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1 cup
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(loosely packed) flat-leaf parsley
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½ cup
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(loosely packed) mint
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¼ cup
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(loosely packed) basil
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3
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anchovy fillets, coarsely chopped
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2
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garlic cloves, finely chopped
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1 tbsp
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small capers in salt, rinsed
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1 tbsp
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Dijon mustard
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175 ml
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extra-virgin olive oil
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1
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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.
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2
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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.
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3
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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.
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4
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To serve, divide white bean velouté between bowls, drizzle with salsa verde and crumble over candied pancetta.
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RECIPE Comme Kitchen, Melbourne
PHOTOGRAPHY Vanessa Levis
STYLING Geraldine Munoz
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