Breakfast · Italian · 15 min
Crostini di Prosciutto e Fagioli all'Uccelletto
- Calories
- 909
- Protein
- 78g
- Carbs
- 78g
- Fat
- 25g
Ingredients
- 269.3 g cannellini beans
- 66 g cherry tomato passata
- 1 clove garlic
- 1 sprig fresh rosemary
- 1 tbsp extra-virgin olive oil
- 2 cup water
- 0.25 tsp salt
- 1 pinch black pepper
- 12 g focaccia
- 181.2 g prosciutto
Method
- 01Soak the dried cannellini beans in cold water overnight (at least 8 hours). Drain the soaking liquid completely.
- 02Place the soaked beans in a small pot with 2 cups of fresh water, crushed garlic clove, and fresh rosemary sprig. Bring to a simmer over medium heat, lower heat, cover, and cook for 45 minutes until tender but firm. Drain cooked beans, discarding garlic and rosemary sprig.
- 03In a saucepan over medium heat, warm 2 tsp of extra-virgin olive oil and add the cherry tomato passata with a pinch of salt. Simmer for 5 minutes until thickened and aromatic.
- 04Fold the cooked, drained beans into the tomato passata, simmer together for 5 minutes for flavors to meld, and remove from heat.
- 05Lightly toast the focaccia slices until golden brown and crisp around the edges.
- 06Spoon the warm bean mixture over the toasted focaccia slices. Drape thin slices of prosciutto over the top. Drizzle with remaining 1 tsp extra-virgin olive oil and finish with freshly cracked black pepper. Serve warm.
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