Bruschetta Stuffed Potatoes
If you want to add more Mediterranean recipes to your recipe box, Bruschetta Stuffed Potatoes
Bruschetta with Borlotti Beans and Prosciutto di Parma
Ingredients
- 1 1/4 cups dried borlotti or cranberry beans
- 1/2 pound bacon or pancetta, diced
- 1 cup chopped yellow onion
- 1 cup diced celery
- 1 cup diced fennel
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons minced garlic
- 1 cup red wine
- One 14 1/2-ounce can diced tomatoes
- 1 cup chicken stock, plus more if needed
- 2 tablespoons red wine vinegar
- 1 bay leaf
- 1 tablespoon unsalted butter
- 8 slices Rick's Basic Bruschetta
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh sage
- 8 thin slices prosciutto di Parma
- Extra virgin olive oil
Instructions
Bruschetta with Borlotti Beans and Prosciutto di Parma serves 4 original recipe by Epicurious.
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