Potato Filled with Cheese Soup and Egg Yolk in a Bean and Pancetta Sauce
Makes 4 servings.
- 1 c. cranberry beans
- 3 c. water
- 1/2 onion, cut up plus 2 medium onions, halved
- 1 celery stalk, cut up
- 1 garlic clove plus 1 head garlic, peeled
- 1/2 c. fresh Italian parsley sprigs
- 3 fresh sage leaves
- 1/2 tsp. black peppercorns
- 1 c. extra virgin olive oil
- 1-1/2 tsp. salt, divided
- 4 slices pancetta (1/4" each)
- 4 large Yukon Gold potatoes, 8 oz. each
- 2 tbsp. fresh thyme leaves or 2 tsp. dried thyme leaves
- 1/2 tsp. pepper
- 2 oz. Butterkase cheese, cubed
- 1 oz. Fontina cheese, cubed
- 1 oz. Mascarpone cheese
- 3 oz. heavy cream
- 4 egg yolks
Soak beans in large kettle of water 24 hours in advance. Drain; place in large pan with 3 cups water. Place 1/2 onion, celery, 1 garlic clove, parsley, sage and peppercorns in cheesecloth square; tie securely. Add to beans. Bring to a boil. Reduce heat and cover. Simmer 20 to 25 minutes or until beans are very soft, almost falling apart. Remove cheesecloth bag. Place cooked beans and cooking water in blender container. Blend, adding the olive oil in a steady stream. Stir in 1 teaspoon of the salt. Keep sauce warm.
Heat oven to 425ºF. In large roasting pan, cook pancetta until crisp, about 7 to 8 minutes. Remove and drain on paper towel. Crumble and set aside. Measure fat from pancetta. Add enough vegetable oil to equal 1/4 cup. Place potatoes, 2 onion halves and head of garlic in roasting pan. Drizzle with the oil. Sprinkle with thyme, 1/2 teaspoon of the salt and the pepper. Roast 45 to 50 minutes or until potatoes are tender. Reduce oven to 400ºF. Remove onion and garlic. Cut onion into small cubes and peel the garlic cloves. Set aside to keep warm. Cut thin sliver from tops of potatoes. With melon scooper, remove inside of each potato, leaving about 3/4 inch around all sides.
In small pan, combine Butterkase, Fontina, SarVecchio™ and Mascarpone cheeses and the heavy cream. Bring to a simmer over low heat, stirring with a wire whip, until the cheese is melted.
Fill each potato with about 3 tablespoons of the cheese soup and top each with an egg yolk. Bake at 400ºF. for 10 minutes. Spoon 1/4 cup bean sauce in center of each plate. Place potatoes in center of bean sauce. Sprinkle the pancetta, onion and garlic around the potatoes. Serve with a teaspoon to stir the egg yolk into the soup.