Breakfast · Italian · 15 min
Fagioli Bianchi all'Uccelletto with Prosciutto Crudo and Radicchio
- Calories
- 522
- Protein
- 32g
- Carbs
- 58g
- Fat
- 13g
Ingredients
- 211.9 g cannellini beans
- 1.18 tsp extra-virgin olive oil
- 1.1714 clove garlic
- 0.2946 cup radicchio
- 1.2 pinch salt
- 1.2 pinch black pepper
- 47.1 g prosciutto crudo
Method
- 01Soak the dried cannellini beans in water overnight. Drain and simmer in fresh water for about 45 minutes until tender; drain, reserving 1 tablespoon of cooking liquid.
- 02In a small heavy pan, heat the extra-virgin olive oil over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant and light golden.
- 03Add the simmered cannellini beans and reserved cooking liquid to the pan, tossing gently to create a light emulsion.
- 04Fold in the shredded radicchio and cook for 60 seconds until slightly wilted. Season with salt and black pepper.
- 05Transfer warm beans to a serving bowl and drape thin slices of prosciutto crudo over the top so the gentle heat slightly renders the fat before serving.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
