White bean, pancetta and parsley broth with parmesan
Serves 4-6
Serves 4-6Ingredients
- 1 tablespoon butter
- 1 small leek
- 1 small fennel bulb
- 4 cloves garlic
- 300-400g Parmesan cheese rinds
- 2 fresh parsley stalks and leaves
- 1½ litres water
- salt and freshly ground black pepper
- 1 onion
- 1 leek
- 2 garlic cloves
- 60g pancetta
- 50ml olive oil
- 400g cannelli beans, cooked
- 8-10 slices pancetta
- grated parmesan
- chopped parsley
Method
- To make the parmesan stock, melt the butter in heavy large saucepan over medium heat
- Roughly chop the leek, fennel and garlic and add to the saucepan
- Stir until vegetables are soft, about 5 minutes
- Add cheese rinds, parsley and water and bring to the boil
- Reduce heat to low and simmer for 2 hours, stirring occasionally
- Strain, discarding the solids
- Return broth to saucepan
- Boil over medium-high heat until reduced to 1 litre, season and set aside
- Peel and finely dice the onion, leek and garlic and slice the pancetta
- Heat another large saucepan over a medium heat; add oil and onion, leek, garlic and pancetta
- Cook for 4–5 minutes, stirring well
- Add the stock, bring to the boil then reduce to a simmer
- Cook for 20 minutes
- Add cooked beans and simmer for a further 5 minutes
- Check seasoning and keep warm
- Lay pancetta onto an oven tray, place in a moderate oven for 5-7 minutes until crisp <
