I recently made a batch of pancetta-garlic puree for a recipe in Paula Wolfert's Slow Mediterranean cookbook.
It's delicious -- cooked garlic cloves pureed with pancetta, duck fat, and a pinch of salt and pepper.
In the book, Wolfert recommends using the leftover puree to flavor soups and beans. I'm making a bean soup tonight with some beautiful cranberry beans that have been sitting in the cupboard for a while -- seems like a good opportunity to use up this delicious stuff.
However, won't duck and pancetta fat break out of the puree and end up floating atop the soup?
Also, should I add it early in cooking to flavor the beans, or stir it in at the end? Will the salt in the puree make the beans tough if I add it too early?
Any advice appreciated - thanks!