Ring mold of cannellini beans with melted leeks


2 Tablespoons EVOO
2 Tablespoons unsalted butter
2 leeks, cleaned, white and pale green only, diced
2 carrots, small dice
2 stalks celery, small dice
2 cups cooked cannellini or other white bean
1-2 teaspoons each sea salt, ground pepper and coriander
1/4  to 1/2 cup cooked pancetta, diced
1/2 to 1 whole  lemon, juiced, added slowly
1/4 cup Italian parsley, chopped

Place olive oil and butter in sauté pan over medium heat till butter melts slightly; add leeks and cook to melt leeks, about 5-7 minutes. Add carrots and celery; season with some of the salt, pepper, coriander, a little at a time, tasting to adjust.  Continue to cook until carrot and celery ae still al dente, but increased in flavor.
Add previously cooked cannellini beans and a few tablespoons of water to moisten them while they heat through. Add pancetta tossing to combine; add lemon juice a little at a time until balance is achieved. Season with more of the trio of salt, pepper, coriander, if it needs it. Finish with parsley, and serve immediately.
At service you may wish to “mold” the beans using a stainless steel ring. Place the mixture into the mold and tamp down with back of spoon. Leave ring on until plate is finished just before serving.


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