Breakfast · Italian · 10 min
Fagioli all'Uccelletto with Crispy Prosciutto and Grilled Focaccia
- Calories
- 712
- Protein
- 60g
- Carbs
- 77g
- Fat
- 21g
Ingredients
- 1 tbsp olive oil
- 2 clove garlic
- 0.5 cup pomodoro sauce with fresh basil
- 0.8 cup cannellini beans
- 0.25 tsp salt
- 0.25 tsp black pepper
- 4.5961 oz prosciutto
- 2 oz focaccia bread
Method
- 01In a medium skillet over medium heat, add 2 teaspoons (9 g) of extra virgin olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant and pale golden.
- 02Add the pomodoro sauce to the skillet, bring to a gentle simmer, and cook for 2 minutes to bloom the garlic and herb flavors.
- 03Fold in the cooked cannellini beans, salt, and black pepper. Lower the heat and simmer gently for 5-7 minutes so the beans absorb the tomato sauce.
- 04While the beans simmer, heat a small non-stick pan over medium-high heat. Add the torn prosciutto strips and cook for 3-4 minutes, turning occasionally, until dark pink and crisp. Remove to a paper towel to crisp completely.
- 05Heat a grill pan or skillet over medium-high heat. Brush the focaccia slice with the remaining 1 teaspoon (4.5 g) of extra virgin olive oil and grill for 1-2 minutes per side until light grill marks appear and the edges are toasted.
- 06Ladle the hot saucy white beans into a shallow bowl, top with the crispy prosciutto shards, and serve alongside the warm grilled focaccia.
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