Lunch · Italian · 10 min
Tuscan White Bean and Zucchini Ragù with Prosciutto Crudo
- Calories
- 593
- Protein
- 32g
- Carbs
- 73g
- Fat
- 15g
Ingredients
- 200.1 g Beans, white, mature seeds, boiled
- 24.2 g Prosciutto ham, thin slices
- 121.2 g Squash, zucchini, raw
- 116.6 g Pomodorina tomato basil sauce
- 12.1 g Garlic, raw, minced
- 30.2 g Shallots, raw, minced
- 6.0 g Fresh Oregano
Method
- 01In a wide-bottomed sauté pan over medium heat, add a splash of water and the minced shallots and garlic. Sauté until translucent and fragrant, about 3 minutes.
- 02Add the diced zucchini to the pan. Sauté for 4-5 minutes until the zucchini begins to soften but retains its shape.
- 03Pour in the Pomodorina tomato basil sauce and bring to a gentle simmer. Incorporate the pre-cooked white beans and the fresh oregano. Stir gently to avoid breaking the beans, allowing the flavors to meld for 6-8 minutes until the sauce thickens and coats the vegetables.
- 04Remove from heat. Drape the thin slices of prosciutto over the warm ragù; the residual heat will slightly soften the fat of the cured meat, releasing its savory aroma.
- 05Plate the ragù in a shallow bowl. Finish with an extra sprinkle of fresh oregano and serve immediately while the prosciutto is silky and the beans are tender.
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