White Beans with Rosemary and Vinegar
Recipe information
Yield
Makes 6 servings
Ingredients
Braised Cannellini (see preceding recipe)
1/4 cup extra-virgin olive oil
1 small yellow onion, sliced thin (about 1 cup)
Three 1/8-inch-thick slices Italian prosciutto, cut crosswise into 1/8-inch strips (about 1/2 cup)
2 sprigs fresh rosemary
1/4 cup red-wine vinegar
Salt
Freshly ground black pepper
Preparation
Step 1
Prepare the Braised Cannellini. (This can be done up to 2 days in advance. Refrigerate the beans in their liquid and bring them to a gentle simmer before continuing.)
Step 2
Heat the oil in a 3-quart pot or braising pan over medium heat. Stir in the onion and cook, stirring occasionally, until translucent, about 3 minutes. Pour the beans into the pot and stir in the prosciutto, rosemary, and vinegar. Bring to a boil, then lower the heat so the beans are simmering. Season with salt and pepper and let simmer until the flavors have had a chance to blend, about 15 minutes. Remove the rosemary sprigs and serve.
From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.
Buy the full book from Amazon.
