Chef's Secret: Farmer's Special: Bruschetta with Beans

CHEF'S SECRET - Bruschetta with beans from Caffe Itri 

Author: Ciampa, Gail 
Publication info: The Providence Journal [Providence, R.I] 04 Sep 2002: G-03

 

I would love to get the recipe from Caffe Itri in Cranston for their bean bruschetta, I think they call it the Farmer’s bruschetta on the appetizer menu. Thank you.
— Judith Menezes
Farmer's Special: Bruschetta with Beans

Owner/Chef Greg Spremulli thought I was going to ask him for his chicken gorgonzola, because it's so popular.

But when I told him it was an appetizer, he guessed it right. It's actually called the Farmer's Special, and it was one of the first dishes he ran as a special. Basically, Spremulli's brother Tony came up with the recipe to fill a space on the menu. His love for cannellini beans thrown over bread led to its creation over foccacia bread. The secret is prosciutto.

  • 10 ounces cannellini beans 
  • 2 ounces prosciutto, diced 
  • 11/2 ounce red onion, diced 
  • 1 scallion, chopped 
  • 1/8 tablespoon black pepper 
  • Pinch of red pepper 
  • 6 ounces chicken stock 
  • 1 tablespoon butter 
  • 1 ounce chopped parsley 
  • Grilled foccacia bread 
  • 1 tablespoon olive oil
  1. Heat oil in saute pan. Add prosciutto and saute until golden brown. 
  2. Add diced onion. Saute lightly. 
  3. Add cannellini beans, chicken stock, red and black pepper. 
  4. Add butter and simmer until sauce thickens. Add scallion and toss. 
  5. Grill or toast foccacia bread
  6. Place foccacia in center of a large bowl. Pour contents of pan over foccacia. Dress with parsley. 
  7. You can turn this appetizer into an entree by adding grilled shrimp, grilled scallops, grilled pork or grilled chicken. 

Serves 1 to 2 people.