White Bean Carbonara with Preserved Lemon PorkEntrée “AVV had a plethora of Meyer lemons, so we preserved a bunch. This recipe provides a rich, hearty dish that stands up to the depth in the Wine Club Reserve while also prominently featuring the bounty of our lemon harvest. It can be served on its own, as a main dish, or as a side dish to some roasted chicken.” Harry Wetzel, Head of Operations & Family Partner Serves: 4 Ingredients: ¼ lb guanciale, pancetta or thick cut bacon, cut into cubes 1 Tbsp AVV olive oil, plus more for garnish 2 garlic cloves, thinly sliced ¾ tsp black pepper, plus more for garnish 3 (15-oz) cans cannellini beans, rinsed and drained ⅔ cup water 3 large egg yolks 1 large egg 2 oz Parmigiano-Reggiano cheese, grated, plus more for garnish 2 Tbsp white miso Flat-leaf parsley, chopped 1 preserved lemon, pulp and pith removed, finely diced Method of Preparation: Cook guanciale in a large skillet over medium-low, stirring occasionally, until browned and fat has rendered, about 10 minutes. Transfer to a paper towel-lined plate, reserving 1 Tbsp drippings in skillet; discard or reserve remaining drippings for another use. Set aside. Add olive oil, garlic and pepper to reserved drippings in skillet; cook over medium, stirring constantly, until fragrant and garlic is beginning to brown, about 2 minutes. Stir in beans and ⅔ cup water; bring to a simmer over medium. Cook, stirring occasionally, until just heated through, about 3 minutes. Remove from heat and let cool slightly for 1 minute. Whisk together egg yolks, egg, Parmigiano-Reggiano and miso in a small bowl. Stir egg mixture into slightly cooled bean mixture, and toss off heat, until cheese is melted and sauce has thickened, about 1 minute. To serve, top with reserved cooked bacon, parsley and lemon. Garnish with additional olive oil, black pepper and Parmigiano-Reggiano.
