breakfast

Cannellini al Forno with Prosciutto and Toasted Pine Nuts

Name: Cannellini al Forno with Prosciutto and Toasted Pine Nuts
Ingredients: 167.6 g Beans, white, mature seeds, raw (Cannellini); 99.6 g PROSCIUTTO SMALL BITES, PROSCIUTTO; 6.5g Nuts, pine nuts, dried; 1.0g FOCACCIA; 0 g Tomatoes, grape, raw

Nutrition

1049

kcal

Calories

70.37980921940355

Protein

102.30000000000001

Carbs

34.10000000000001

Fat

AI Insight

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Ingredients(5)

Beans, white, mature seeds, raw (Cannellini)167.6 g

PROSCIUTTO SMALL BITES, PROSCIUTTO99.6 g

Nuts, pine nuts, dried6.5g

FOCACCIA1.0g

Tomatoes, grape, raw0 g

Instructions

Preheat your oven to 375°F (190°C).

In a small heavy-bottomed skillet, gently sauté the prosciutto small bites until they begin to crisp, releasing their savory aroma. Add minced garlic and shallot, sweating them until translucent and fragrant.

Add the cooked cannellini beans to the skillet. Toss to coat in the rendered fat from the prosciutto.

Add a splash of water or a light tomato-based broth to keep the beans creamy, then transfer to a small baking dish.

Bake for 12-15 minutes until the edges are bubbling and the top is slightly caramelized.

While baking, toast the pine nuts in a dry pan until golden brown.

Remove from the oven, garnish with fresh rosemary and the toasted pine nuts for crunch. Serve with a side of toasted focaccia to scoop up the savory beans. Adjust seasoning with a squeeze of fresh lemon to brighten the dish.