Recipe courtesy of Christopher Eley
Chestnut and White Bean Puree with Guanciale and Caramelized Pear
Total:
13 hr 20 min
Active:
40 min
Yield:
4 servings
Level:
Easy
Total:
13 hr 20 min
Active:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups chicken stock
  • 1/2 cup dry cannellini or other white beans, soaked in water overnight
  • 6 black peppercorns
  • 2 cloves garlic, halved
  • 1 1/2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 carrot, roughly chopped
  • 1/2 white onion
  • 1/4 cup olive oil, plus more for brushing
  • Sea salt or kosher salt
  • 1/2 cup chestnuts, roasted and shelled
  • 4 ounces guanciale, cut into lardons
  • 5 Comice pears, diced, reserved in water with juice of 1 lemon
  • 1 baguette, sliced into 20 pieces

Directions

Combine the stock, beans, peppercorns, garlic, 1 sprig rosemary, the bay leaf, carrots and onions in a large pot. Bring to a simmer and slowly cook until the beans are tender. Drain and reserve 3/4 cup of the liquid. Discard the rosemary, bay leaf and carrots.

Puree the beans, half the reserved liquid and the chestnuts in a food processor or blender until smooth, using additional liquid if necessary. Finish with the olive oil and some salt.

Heat a saucepan over medium heat. Add the guanciale and 2 tablespoons water. Cook slowly until the water evaporates, and then caramelize the guanciale. Remove the guanciale and reserve the fat. Add the pears to the pan and cook until tender, and then drain.

Brush the baguette slices with olive oil and toast. Assemble each bruschetta with a spoonful of the puree, caramelized guanciale and pears, and garnish with the remaining rosemary.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Bruschetta with White Bean Puree

Recipe courtesy of Michael Chiarello

Cold Puree of White Bean Soup with a Crispy Pancetta and Creole Tomato Relish

Recipe courtesy of Emeril Lagasse

Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes

Recipe courtesy of Tyler Florence

Pan-Seared Diver Scallops on a Pool of White Bean and Truffle Puree, Shaved Truffles and Parmigiano-Reggiano Cheese

Recipe courtesy of Emeril Lagasse

Balsamic Marinated White Beans

Recipe courtesy of Emeril Lagasse

White Bean Hummus

Recipe courtesy of Cooking Channel

White Bean Waffles

Recipe courtesy of Michael Chiarello

White Bean Tuna Salad

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c