breakfast

Fagioli Bianchi all'Uccelletto with Prosciutto Crudo and Radicchio

Name: Fagioli Bianchi all'Uccelletto with Prosciutto Crudo and Radicchio
Ingredients: 88.2 g Beans, white, mature seeds, raw (boiled weight equivalent); 40.5 g PROSCIUTTO HAM, PROSCIUTTO; 28.3 g Radicchio, raw; 5.3 g Oil, olive, extra virgin; 3.5 g Garlic, raw, minced

Nutrition

493

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Beans, white, mature seeds, raw (boiled weight equivalent)88.2 g

PROSCIUTTO HAM, PROSCIUTTO40.5 g

Radicchio, raw28.3 g

Oil, olive, extra virgin5.3 g

Garlic, raw, minced3.5 g

Instructions

Soak the white beans overnight; drain and simmer in fresh water until tender but holding their shape, about 45 minutes. Drain, reserving a splash of the cooking liquid.

In a small heavy-bottomed pan, heat the olive oil over medium-low heat. Add the minced garlic and sauté until fragrant and golden, being careful not to brown it.

Add the tender beans to the pan, tossing gently to coat them in the garlic-infused oil. Add a tablespoon of the reserved cooking liquid to create a light emulsion.

Fold in the shredded radicchio just until it begins to wilt and turn vibrant, which should take about 60 seconds. Season with a pinch of salt and cracked black pepper.

To serve, divide the beans into a warm bowl. Drape the delicate, thin ribbons of prosciutto over the top so the residual heat from the beans slightly renders the fat, making it melt-in-the-mouth. Serve immediately as a rustic, protein-forward start to the day.