Leeks + Beans with Girolles + Smoked Pancetta
Creamy Leeks + Beans with Girolles, Smoked Pancetta and Crispy Sage
Rated 2.0 stars by 1 users
Servings
2-3
Prep Time
5 minutes
Cook Time
20 minutes
Author:
Lucy + Jemima of @tart_london
Ingredients
2 tbsp olive oil
A small bunch of sage leaves (roughly 20 leaves)
2 large leeks, roughly sliced into rounds
2 bay leaves
2 garlic cloves, finely sliced
200 ml veg stock
2 tbsp creme fraiche
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
200g smoked pancetta, sliced into small chunks
2 big handfuls of girolles (chanterelles or oyster mushrooms will also work)
A splash of white wine
15 g flat leaft parsley, roughly chopped
The juice of 1 lemon
1 tsp dried chilli (optional)
Parmesan, to serve
Directions
Heat a large frying pan with 2 tbsp of olive oil over a medium-high heat. Add the sage leaves and fry each side for 30 seconds-1 minute until super crispy. Set aside on a paper towel and reserve the pan for cooking the pancetta for later.
In another pan, heat 1 tbsp of olive oil over medium heat. Add the leeks, bay leaf and garlic and fry for 7-8 minutes until smelling fragrant and starting to soften, stirring regularly.
Next, add the stock, creme fraiche and butter beans (with their liquid) Stir to combine and simmer over a low heat for five minutes until reduced by half. Season to taste.
Meanwhile, in a pan fry the pancetta with a little olive oil until starting to crisp and go golden. Stir in the girolles and fry off for a couple of minutes until looking crispy. Increase the heat for a couple of minutes and add just a splash of white wine. Remove from the heat and stir through the chopped parsley and a good squeeze of lemon.
Divide the beans onto your serving plates and top with a good spoonful of the girolle and pancetta mixture. Finish with the crispy sage, grated parmesan, lemon zest and chilli flakes, if using.
