Cannellini and Pancetta Bruschetta (Bruschetta con Cannellini e Pancetta)
Makes 16 1 pound dried cannellini beans, soaked overnight
1 large carrot, finely chopped
1 large rib celery, finely chopped
2 fresh bay leaves
¼ cup extra-virgin olive oil, plus more for drizzling (divided)
1 teaspoon kosher salt ¼ cup chopped fresh Italian parsley
16 thin slices pancetta
16 slices country bread, about 3 inches long each, grilled or toasted
Drain the soaked cannellini and put in a pot with water to cover by 2 inches. Add the carrot, celery, bay leaves and 2 tablespoons of the olive oil. Cover, bring to a simmer and cook until beans are tender, about 1 hour.
Uncover the beans and simmer to reduce cooking liquid down so it just covers beans, about 5 minutes. Remove from heat, season with the salt and let cool until just warm.
Drain beans and toss with remaining 2 tablespoons olive oil and the parsley.
Meanwhile, lay pancetta in a nonstick skillet (you may have to do this in batches) and cook over medium heat until crisp. Drain on paper towels.
To serve, mound some of the warm beans on the bread slices on a platter. Drizzle with a little more olive oil. Break the pancetta into shards and set them on top of the beans.
Lidia tip: You can shortcut preparation of cannellini beans by draining and rinsing a can of these Italian beans and seasoning with olive oil and a sprig of rosemary.
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For an elegant starter, make this with thinly sliced cold beef tenderloin and your own homemade giardiniera. For a super-quick version, use sliced rare roast beef and giardiniera from a good deli.
Beef and Arugula Bruschetta (Bruschetta con Tagliata e Arugula)
Makes 16, serving 8 as a first course, more as part of an antipasto buffet 16 ½-inch-thick slices hearty country bread
2 cups drained giardiniera, plus 2 tablespoons of the brine
2 tablespoons extra-virgin olive oil 2 cups loosely packed baby arugula, coarsely chopped
Kosher salt to taste
1 pound rare beef tenderloin, cooked rare to medium, thinly sliced (or 1 pound thinly sliced rare roast beef from the deli)
Lightly toast or grill the bread on both sides.
In a large bowl, toss together the giardiniera, olive oil and brine. Add the arugula and toss gently. Taste and season with salt if necessary.
Layer the beef on the bread. Top with the giardiniera mixture and drizzle with any juices left in the bowl. Serve immediately.
Lidia tip: Look for giardiniera, a medley of pickled vegetables, available jarred in the pickle aisle at most grocery stores or at delis.