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
16 Servings
Ingredients
3
2
1
4
1
1
1
Need to make a substitution?
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.