Breakfast · Italian · 10 min
Insalata di Radicchio e Fagioli con Prosciutto Croccante
- Calories
- 783
- Protein
- 64g
- Carbs
- 74g
- Fat
- 20g
Ingredients
- 233.9 g white beans
- 139.2 g prosciutto
- 100 g radicchio
- 100 g grape tomatoes
- 20 g shallot
- 3 g olive oil
- 0.25 tsp salt
Method
- 01In a cold skillet, lay out the prosciutto slices. Turn heat to medium and cook until the fat renders and the prosciutto becomes deep red and crispy, about 3-4 minutes. Remove prosciutto, cool briefly, and shatter into shards.
- 02In the same skillet with rendered fat, add the minced shallot and sauté for 1 minute until fragrant. Stir in the halved grape tomatoes and cook for 2 minutes until just softened.
- 03Add the cooked white beans and salt to the pan, tossing gently to coat and heat through for 3 minutes.
- 04Remove from heat and toss in the shredded radicchio so it slightly wilts from residual heat while retaining its bite.
- 05Plate the warm mixture, top with crispy prosciutto shards, and drizzle with extra-virgin olive oil before serving.
Cook it with the whole plan around it
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