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● Balsamic Beans
1⁄4 cup extra-virgin olive oil, plus extra
2 medium onions, minced
salt
1 clove garlic, lightly crushed
1 bay leaf, torn
1⁄2 cup dry white wine
1⁄4 cup balsamic vinegar
1⁄4 cup vegetable stock
21⁄4 cups borlotti beans, or substitute red kidney beans
3 tablespoons Worcestershire sauce
8 ounces bresaola, cut into strips
freshly ground pepper
In a skillet over medium heat, warm the olive oil. Add the onions and sauté until translucent. Season with salt and add the garlic, bay leaf, wine, balsamic and the stock. Bring to a boil and cook until the liquid evaporates. Remove from the heat and transfer the onions to a bowl. Add the beans and drizzle with the Worcestershire sauce. Top with the bresaola, drizzle with olive oil and garnish with pepper. Serve immediately. ● Serves 8
Wine
Suggestion, Light-Bodied with a delicate bouquet:
Icardi-Cortese L'Aurora