Serves 6
Dried cannellini beans 500g Pork neck 2kg, rolled and tied with string Sea salt and freshly ground black pepper White wine 1 glass (70ml) Olive oil Onions 2 large, fi nely chopped Diced pancetta 150g Finely chopped fresh sage leaves 2 tablespoons Tomato purée 100g Garlic 1 clove Fresh parsley a handful,fi nely chopped
1 Soak the beans in cold water overnight. 2 Preheat the oven to 180°C/gas 4. 3 Put the pork into a roasting tin, season it and put into the oven for 2 hours, adding the white wine about halfway through cooking and basting the meat every so often. 4 Drain the beans and bring to the boil in plenty of fresh unsalted water, then turn down to a simmer for about 45 minutes until tender. Take off the heat, but leave the beans in their cooking water. 5 In a separate pan, heat some olive oil, put in the onions, pancetta and sage, and cook gently until the onion is soft and translucent. 6 With a slotted spoon, lift threequarters of the beans from their cooking water and add to the onions and pancetta, then stir in the tomato purée and add enough of the cooking liquid from the beans to cover. Simmer for another 20 minutes. 7 Meanwhile, transfer the rmaining beans (with a little of their cooking liquid) to a blender and blend to a purée. 8 Add to the pan. 9 Spoon the beans around the pork in the roasting tin, cover with foil and bake for a further 40 minutes. 10 Put the garlic clove on a chopping board and crush into a paste with the back of a large knife. 11 Put the parsley leaves on top and chop fi nely, so that the garlic and parsley combine and release their fl avours into each other. 12 Lift out the pork on to a chopping board. 13 Spoon the beans into a warm serving dish and sprinkle with the parsley and garlic. 14 Carve the pork and arrange on top.
