Caramelized Shallot and Bean Gratin
Servings 4
Ingredients
Prosciutto breadcrumbs
- 1 tablespoon oil
- ½ cup panko breadcrumbs
- ½ ounce prosciutto chopped
- ¼ cup grated parmesan
Caramelized shallot and bean gratin
- 2 tablespoons olive oil
- 8 shallots thinly sliced
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 teaspoon fresh thyme
- 3 tablespoons all-purpose flour
- ½ cup white wine
- 2 15-ounce cans cannellini beans drained and rinsed
- 2 cups chicken or vegetable stock
- zest and juice of ½ lemon
- 1 bunch lacinto kale stems removed, chopped
- ⅓ cup heavy cream
- 2 tablespoons chopped parsley
- crusty bread for serving
Instructions
- Preheat oven to 425 degrees F.
- Make prosciutto breadcrumbs. Heat 1 tablespoon oil in a medium saute pan over medium heat. Add panko and toast until golden brown, stirring frequently. Let cool slightly. Combine toasted panko with prosciutto, and parmesan in a medium bowl. Set aside.
- Heat 2 tablespoons oil in a oven-safe skillet or cast iron over medium heat. Add shallots and season with salt. Continue to saute until shallots are browned and caramelized, about 25-30 minutes. If the pan gets too dry, add a splash of water.
- Add garlic, red pepper flakes, and thyme, and saute for 1 minute. Add flour, stirring to coat. Add white wine and bring to a simmer. Continue to simmer until almost all of the liquid has evaporated.
- Add beans, chicken or vegetable stock, lemon zest, and lemon juice. Bring to a simmer, stirring occasionally. Add kale and simmer for 5 minutes or until kale is tender and soft. Add heavy cream, stirring to combine. Season with black pepper and remove from heat.
- Sprinkle prosciutto breadcrumbs on top in an even layer and transfer skillet to the oven. Bake for 8-10 minutes or until breadcrumbs are golden brown and prosciutto is crispy. Remove from oven and sprinkle chopped parsley on top. Serve with crusty bread if desired.
Notes
The prosciutto breadcrumbs can be prepared the day before.