Crunchy Breadcrumb Dressing with Prunes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container. Ingredients:
3/4 cup extra-virgin olive oil |
2 ounces pancetta or smoked bacon, finely chopped (about 1/2 cup) |
1 small yellow onion, minced (about 1 cup) |
4 cups coarse fresh breadcrumbs made from eight 1/2 -thick slices rustic white bread |
1 cup finely chopped flat-leaf parsley |
1/2 teaspoon crushed red pepper flakes |
kosher salt and freshly ground black pepper |
1 cup pitted prunes (about 5 ounces), quartered |
Directions:
1. Heat oil in a large heavy skillet over medium heat. Add pancetta and cook, stirring occasionally, until lightly browned, 3-5 minutes. Add onion and cook until just soft, about 5 minutes. Stir in breadcrumbs, parsley, and red pepper flakes. Season to taste with salt and pepper. Toast, stirring often, until breadcrumbs are golden, 4-5 minutes. Add prunes and cook, stirring often, until breadcrumbs are deep golden brown and crisp, 3-4 minutes longer. Season to taste with salt and pepper. Serve warm.
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