Fagioli all'Uccelletto with Crispy Prosciutto and Grilled Focaccia

In a heavy-bottomed skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic until fragrant and golden.

Add the pomodorina sauce and simmer gently to bloom the aromatics.

Fold in the pre-cooked white beans, allowing them to absorb the tomato essence for about 5-7 minutes.

While the beans simmer, tear the prosciutto into strips and crisp them in a small non-stick pan until they shatter like glass.

Toast the focaccia until the exterior is crunchy and the inside remains pillowy.

To plate, ladle the rich, saucy beans into a warm bowl.

Top with the crispy prosciutto shards and a final drizzle of high-quality olive oil.

Serve immediately with the toasted focaccia on the side to mop up the tomato-bean gravy.