White bean velouté with salsa verde and candied pancetta


  • Serves 4 people

  • 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.







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