- 3/4 cup extra-virgin olive oil
- 2 ounces pancetta or smoked bacon, finely chopped (about 1/2 cup)
- 1 small yellow onion, minced (about 1 cup)
- 4 cups coarse fresh breadcrumbs made from eight 1/2″-thick slices rustic white bread
- 1 cup finely chopped flat-leaf parsley
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 cup pitted prunes (about 5 ounces), quartered
- 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.