lunch

Tuscan White Bean and Zucchini Ragù with Prosciutto Crudo

Name: Tuscan White Bean and Zucchini Ragù with Prosciutto Crudo
Ingredients: 200.1 g Beans, white, mature seeds, boiled; 24.2 g Prosciutto ham, thin slices; 121.2 g Squash, zucchini, raw; 116.6 g Pomodorina tomato basil sauce; 12.1 g Garlic, raw, minced; 30.2 g Shallots, raw, minced; 6.0 g Fresh Oregano

Nutrition

593

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Beans, white, mature seeds, boiled200.1 g

Prosciutto ham, thin slices24.2 g

Squash, zucchini, raw121.2 g

Pomodorina tomato basil sauce116.6 g

Garlic, raw, minced12.1 g

Shallots, raw, minced30.2 g

Fresh Oregano6.0 g

Instructions

In a wide-bottomed sauté pan over medium heat, add a splash of water and the minced shallots and garlic. Sauté until translucent and fragrant, about 3 minutes.

Add the diced zucchini to the pan. Sauté for 4-5 minutes until the zucchini begins to soften but retains its shape.

Pour in the Pomodorina tomato basil sauce and bring to a gentle simmer. Incorporate the pre-cooked white beans and the fresh oregano. Stir gently to avoid breaking the beans, allowing the flavors to meld for 6-8 minutes until the sauce thickens and coats the vegetables.

Remove from heat. Drape the thin slices of prosciutto over the warm ragù; the residual heat will slightly soften the fat of the cured meat, releasing its savory aroma.

Plate the ragù in a shallow bowl. Finish with an extra sprinkle of fresh oregano and serve immediately while the prosciutto is silky and the beans are tender.