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.
Recipe information
Yield
Makes 16 servings
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
Preparation
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.
