Here's What You'll Need
1
chorizo, olive oil, pancetta, red onion, shallot, garlic, anchovy paste, crushed tomatoes, cherry tomatoes, white beans, thyme, bay leaf, chicken stock, pumpernickel breadcrumbs, butter
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2
Preheat oven to 325F. Heat 1 Tbsp oil over medium heat, then add pancetta and cook until crispy on all sides, about 5 minutes. Use a slotted spoon to transfer pancetta to a paper-towel lined plate or bowl.
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3
Add onion and shallot. Cook 2 minutes then add garlic. Cook 1 minute more. Add anchovy paste, use a spoon to break up. Add tomatoes, beans, cooked pancetta, thyme, and bay leaf, then toss gently to combine.
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4
Nestle uncooked chorizo into sauce, then add ½ cup chicken stock.
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5
Combine breadcrumbs with butter, salt, and lemon zest, toss to coat. Sprinkle half on top of chorizo, bake for 1 hour. Sprinkle the rest of the breadcrumbs, then bake an additional hour.
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