Bocconcini di Prosciutto e Fagioli all'Uccelletto

In a small heavy-bottomed skillet, heat the olive oil over medium heat. Add the minced shallots and sauté until translucent and fragrant, about 2 minutes.

Add the grape tomatoes and the pre-cooked white beans. Sauté for 3-4 minutes, pressing gently on the tomatoes with the back of a wooden spoon so they burst and release their juices, creating a light, rustic sauce that coats the beans.

Remove from heat. Season lightly with a pinch of fresh oregano.

Take the thin, delicate slices of prosciutto and drape them over a small plate or shallow bowl.

Spoon the warm, savory tomato-bean mixture into the center of the prosciutto slices. Fold the edges of the ham gently over the filling to create small, elegant bundles.

Serve immediately while the beans are warm and the prosciutto is silky, finished with a final pinch of fresh oregano and a crack of black pepper.