Ingredients [Shelling Beans]
2 whole Verdure Farms Roma tomatoes
1 lb fresh Dwelley Farms butter beans
1 lb fresh Dwelley Farms cranberry beans, save the broth from both - it will be the stock for the sauce
1 half onion, brulee
1 bundle of thyme
Chicken or vegetable stock
Salt & pepper
Blanch beans with tomatoes, onion, thyme in water that starts cold and then is brought to a simmer. Skim off foam, leaves, twigs, etc., drain and rinse. When tender, remove from heat and let cool off in liquid. Check for seasoning and adjust as the beans will continue to absorb flavor.
Crush fennel seeds and chili flakes in a mortar and pestle
20 lbs Niman Ranch pork shoulder with fat, diced
1/2 oz kosher salt
Pinch of chili flakes
1 teaspoon ground fennel seed
1 teaspoon garlic, finely minced
Mix all ingredients together and let sit covered overnight in fridge. Grind and brown off pieces as needed.
2 lbs Martin Bournhonesque broccoli spigarello
2 red onions, 1/2 julienned
1 Tbsp garlic, sliced
1 Tbsp chili flakes
10 anchovies, chopped
2 lbs Monterey California White Sea bass, cleaned, skin off
8-10 pieces oven dried tomato
8 oz fennel sausage, small browned off pieces
1 Tbsp gemolata (chopped parsley, garlic & lemon zest)
1 cup toasted bread crumbs, garlic croutons or day old crostini ground into breadcrumbs work best
Salt & pepper
To prep the fish, cut 3-ounce medallions and lay them on their side. Season the fish lightly, using the soft butter put a light layer on the fish medallion; press the bread crumbs onto the fish in an even layer.
Once the medallions are crusted, place them in a buttered baking dish with a 1/4-inch of the bean broth in the pan. Place this in a preheated 400°F oven and bake for approximately 6 to 8 minutes.
In a pot on the stove, bring the beans to a simmer, add the oven-dried tomatoes, broccoli, cooked sausage, the gemolata and a small amount of butter.
Sweat onions and garlic in olive oil, add chili flakes and anchovies and warm, then add broccoli or spigarello & sauté until tender. Set aside to cool.