Recipe courtesy of Christopher Eley
Print
Chestnut and White Bean Puree with Guanciale and Caramelized Pear
Total:
13 hr 20 min
Prep:
40 min
Inactive:
12 hr
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
13 hr 20 min
Prep:
40 min
Inactive:
12 hr
Cook:
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chestnut and White Bean Puree with Guanciale and Caramelized Pear

Recipe courtesy of Christopher Eley

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

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here