Chef's Recipes

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
  • 20 mins preparation
  • 1 hr 25 mins cooking
White bean velouté with salsa verde and candied pancetta
White bean velouté with salsa verde and candied pancetta

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

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

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


  • 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)
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


  • 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.