Borlotti Bean and Prosciutto Bruschetta
Cook Time 1 hour 30 minutes + overnight soaking
Servings 8
Ingredients
300g dried borlotti beans, soaked overnight in lots of water then drained
1 carrot, peeled
2 bay leaves
1 onion, studded with 3 cloves
8 day-old sourdough bread, sliced
4 slices of prosciutto, finely chopped
Extra virgin olive oil for shallow frying
Zest of 1 lemon
Parsley, to garnish
Salt & pepper
Method
To cook the Borlotti, place in a pot cover with 2 litres of water or enough to completely submerge beans. Add the carrot, bay leaves and onion and cook. Bring to a boil and then turn the heat down to low and cook for 1½ hours or until creamy and soft. Once cooked season with salt.
Heat oil in a pan and fry bread on each side until golden and crisp.
Using a slotted spoon remove beans and dress with lemon zest, olive oil and pepper and fold through the prosciutto.
Top bread with beans and garnish with parsley.