dinner

Cannellini e Prosciutto con Zucchine e Pomodorini

Name: Cannellini e Prosciutto con Zucchine e Pomodorini
Ingredients: 207.4 g Beans, white, mature seeds, cooked (cannellini); 66.0 g Prosciutto ham, thin slices; 172.9 g Tomatoes, grape, halved; 172.9 g Squash, zucchini, sliced into half-moons; 11.5 g Garlic, thinly sliced; 22.0 g Shallots, minced; 5.7 g Fresh Rosemary, chopped

Nutrition

684

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Beans, white, mature seeds, cooked (cannellini)207.4 g

Prosciutto ham, thin slices66.0 g

Tomatoes, grape, halved172.9 g

Squash, zucchini, sliced into half-moons172.9 g

Garlic, thinly sliced11.5 g

Shallots, minced22.0 g

Fresh Rosemary, chopped5.7 g

Instructions

In a large heavy-bottomed skillet, gently crisp the prosciutto over medium heat until it begins to render its fat and turns golden. Remove and set aside.

In the same skillet, add the sliced shallots and garlic, sautéing in the rendered fat until fragrant and softened, about 2 minutes.

Add the zucchini half-moons to the pan. Increase heat to medium-high and sear until the edges are golden brown and the interior is tender, about 5 minutes.

Add the grape tomatoes and fresh rosemary. Cook until the tomatoes begin to burst and release their juices, creating a light, aromatic sauce.

Fold in the cooked white beans, allowing them to warm through and absorb the tomato juices for 3 minutes.

Remove from heat. Plate the bean mixture into a warm shallow bowl, top with the crispy prosciutto, and finish with a crack of black pepper.