first had this simple dish in the Madonna restaurant in Venice
to accompany slow-roasted belly of pork. The River Café in
London serves a similar cranberry bean recipe as a first course
with lots of arugula.
Fresh beans make this extra delicious as they have a softer,
creamier texture than dried.
Put the beans, garlic and chopped sage in a pan, bring to
the boil and simmer for 30-40 minutes, until the beans are
soft. Drain them and, while still warm, add 1 table spoon
of oil and put aside.
Meanwhile, fry the pancetta in very little olive oil until
crisp and add to the beans. Mix together the vinegar, mustard,
salt and pepper and slowly add the rest of the olive oil to
give a very creamy dressing. Pour this over the still warm
beans, retaining a third of it if you are using the salad
leaves. Garnish with plenty of chopped sage leaves over the
If using the salad leaves, dress the leaves, divide among
the plates, and spoon the beans over the leaves. Drizzle with
a little extra virgin olive oil.
From: In Season
By Sarah Raven
List Price: $37.50
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