WARM CANNELLINI AND PROSCIUTTO DIP
How this appetizer came to be was completely by accident. A quick side of ‘White Bean Mash’ à la Nigella Lawson along with a very simple wedge salad, doused in homemade garlic dressing, made for interesting company when dressing and bean became one. The affair proved ongoing, for I started making it as a dip; then it transpired into something serious when the idea of adding prosciutto only happened when I thought bacon would be too much for a dip so already rich. The union remains strong, and insanely delicious, and highly addictive, proving there’s no such thing as accidents.
PREP/COOK TIME: 15 Minutes
INGREDIENTS
2 Tbs – Extra Virgin Olive Oil
1 – 3 Oz Package, or ¼ Lb (About 6 – 7 Slices) Prosciutto, Sliced
2 (15.5 Oz) Cans – Cannellini Beans, Drained and Rinsed
½ Tsp – Kosher Salt
1 Tbs – Coarse Black Pepper
1 Large Clove, or 2 Medium Cloves – Garlic, Minced
1 Tbs – Mayonnaise
2 Tbs – Crème Fraiche, or Mexican Crema
1 Tbs – Pecorino Romano Cheese, Grated
1 Tsp – Distilled White Vinegar
1 Tsp – Dijon Mustard
1 Tsp – Clover Honey
THE NITTY GRITTY
In a medium non-stick pan, warm oil at medium high heat. Tear in 2 – 3 slices of prosciutto; cook till crisp. Using a slotted spoon, remove prosciutto; transfer to paper towels to drain oily excess. In the same pan, tear in remaining slices of prosciutto and cook for about a minute. Add cannellini beans; season with salt and pepper. Cook beans for a minute before mashing with a potato masher, or the back of a fork to desired chunkiness. Reduce heat to medium. Add garlic and stir; warming garlic through till fragrant. Add mayo, crème fraiche, cheese, vinegar, mustard and honey and stir till combined. Garnish with crisped prosciutto, a drizzling of olive oil and some fresh cracked black pepper. Serve warm with your favorite crackers, or with slices of toasted French bread, or my personal favorite; some fried slices of day-old baguette seasoned with sea salt and herbs.
NOVEMBER 17, 2018
