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Today I found at WholeFoods a piece of "gambuccio" ( translated from Italian means
'small leg' ). This is the de-boned end of prosciutto and they sell it in vacuum
sealed small chunks at a discounted price. You can use it as you would use "pancetta"
(unsmoked Italian bacon). Gambuccio is surprisingly sweeter, leaner and less salty
than other cured pork. I used it to flavor a dish of Beans Stewed with Tomato.
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 lb (400 gr) gambuccio, fat trimmed (substitute for Italian "pancetta" or unsmoked
2 lb (800 gr) canned pinto beans, (best would be dry Borlotti beans soaked overnight)
1 lb (400 gr) canned diced tomato
salt and pepper (or red chili pepper flakes)
Place extra virgin olive oil in a saucepan, add onion and gambuccio.
Saute' until onion is translucent and the pork is browned.
Stir to combine.
Cook covered for about 20 minutes, until the beans are tender but still firm and