Cannellini al Fiasco with Prosciutto and Rosemary-Scented Focaccia

Begin by gently warming the white beans in a small pot with a splash of water, a smashed clove of garlic, and a generous sprig of fresh rosemary. Allow the aromatics to infuse into the beans over low heat for 10 minutes until they are creamy and fragrant.

While the beans simmer, tear the prosciutto into elegant ribbons. Lightly toast the focaccia in a pan until the edges are golden and crisp, providing a satisfying crunch.

To plate, spoon the warm beans into a shallow bowl, discarding the garlic clove and rosemary stem. Drape the prosciutto ribbons over the top of the beans so the warmth of the legumes slightly renders the fat, making it silky. Tuck the toasted focaccia into the side. Finish with a final dusting of freshly picked rosemary leaves and a final drizzle of high-quality extra virgin olive oil.