Instructions: To prepare: at least one day ahead of time

Place beans in a medium-size bowl pout enough cold water over the bean to cover by 4 inches. Soak, in a cool place at least 8 hours or overnight.

Drain the beans and discard the soaking water. In a large heavy saucepan over high heat, place the beans with enough cold water to generously cover them along with the bay leaf and garlic. Bring to a boil and reduce the heat and simmer the beans until they are tender, about 30 minutes.

Drain the beans, remove the bay leaf and garlic. Transfer to a mixing bowl and toss with olive oil. Let stand tossing occasionally until they are lukewarm, about 30 minutes. Can be done ahead, covered and refrigerated. Bring to room temperature before proceeding.

To assemble and serve:
Gently fold the onion, chopped egg, and caviar into the beans. Season to taste with pepper. Drizzle a bit of extra virgin olive oil over the mache leaves.

Arrange 3 slices of toasted bread on a pretty plate, divide the bean mixture evenly among the slices and mound a few mache leaves in center of the plate and serve at once.

"THE WARMTH AND CREAMINESS OF THIS DISH DERIVES PARTLY FROM THE AMOUNT OF LABOR REQUIRED TO TRANSFORM THE ARBORIO RICE INTO RISOTTO. BUT ALL THE STIRRING IS WORTH IT. IT IS AN ENTREE THAT WILL SOOTH AND SATISFY AS IT DELIGHTS THE PALATE."

These recipes are from Lidia Matticchio Bastianich of Felidia restaurant in New York,

Lidia suggests for great romance in the kitchen, begin by tying an apron around his waist while kissing him on the neck!"

"Ricchi e poveri" " (rich and poor) meet in this dish to create a very tasty, elegant and mellow flavor that is reminiscent of the promise of mates, "for richer or poorer."

Its Tuesday and author of "50 Ways to Feed Your Lover", Janeen Sarlin shares two recipes from chef contributor Lidia Matticchio Bastianich. Lidia just happens to be our featured "Chef of the Month" this month. To see more recipes from her and to win one of her cookbooks click here:

Recently Janeen was invited on board the WILDFLOWER - a 72-foot vessel - as the chef for the chartered guests in the Grenadine Islands. She was responsible for provisions and execution of all the meals for the eight-day charter. I would like to have been on board for that cruise!

Among Ms. Sarlins professional affiliations are the International Association of Culinary Professionals, Les Dames dEscoffier (she is a director), the James Beard Foundation, the American Institute of Wine and Food, the association of Woman Chefs and Restaurateurs, and the New York Womans Culinary Alliance.

NOTES : Caviale)

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