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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Bruschetta with Beans and Prosciutto
Bruschetta with Beans and Prosciutto
(Bruschetta con Fagioli e Prosciutto)
 
 
Ingredients:
 
1 and 1/4 cups dried borlotti or cranberry or kidney beans
1/2 pound pancetta, diced
1 cup chopped yellow onion
1 cup diced celery
1 cup diced fennel
1 and 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 and 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
Eight 1/2-inch thick slices sourdough or any Italian country-style bread
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh sage
8 thin slices prosciutto
Extra virgin olive oil
 
Directions:
 
Put the beans in a bowl or pot and add enough cold water to cover.

Set aside to soak at room temperature for at least 8 hours.

Change the water once or twice.

Drain the beans, transfer to a heavy-bottomed pot, and add water to cover by an inch or two.

Bring the water to a boil over high heat.

Reduce the heat to medium-low, skim off any foam that rises to the surface, and simmer for about 1 hour, or until the beans are nearly tender. Check the water level during cooking and replenish it, if necessary.

Drain the beans and cool at room temperature.

Cover and refrigerate until needed. The cooked beans will keep for up to 2 days.

In a large pot, cook the pancetta over medium-high heat for about 5-6 minutes, or until brown and the fat is rendered.

Add the onion, celery, fennel, salt, cayenne, and black pepper and cook, stirring, for 3-5 minutes, or until the onion softens.

Add the garlic and cook, stirring, for about 30 seconds, then add the wine.

Bring to a boil, reduce the heat to a brisk simmer, and cook until reduced by half.

Add the tomatoes and their juices.

Cook for about 2 minutes, then add the stock, vinegar, bay leaf, and beans.

Bring to a boil over high heat.

Reduce the heat to medium-low, season to taste with salt and pepper, cover, and simmer for 10-20 minutes, stirring occasionally, until tender. Add more stock if necessary to keep the beans well moistened.

Stir in the butter until incorporated.

Remove the beans from the heat and let them cool in the liquid until warm or room temperature.

In a small bowl, mix together the basil and sage.

Using a slotted spoon, scoop some beans from the pot and put on top of each toast (drain completely when lifting the beans from the pot.

Garnish each bruschetta with 1 slice of prosciutto and a sprinkling of the herbs.

Drizzle with olive oil and serve. Makes 4 servings.
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