Snack · Italian · 5 min
Bocconcini di Prosciutto e Fagioli all'Uccelletto
- Calories
- 315
- Protein
- 32g
- Carbs
- 26g
- Fat
- 9g
Ingredients
- 73.9 g PROSCIUTTO CURED MEATS
- 30g Beans, white, mature seeds, raw (rehydrated/cooked)
- 70g Tomatoes, grape, raw
- 15g Shallots, raw, finely minced
- 1g Oil, olive, extra virgin
Method
- 01In a small heavy-bottomed skillet, heat the olive oil over medium heat. Add the minced shallots and sauté until translucent and fragrant, about 2 minutes.
- 02Add the grape tomatoes and the pre-cooked white beans. Sauté for 3-4 minutes, pressing gently on the tomatoes with the back of a wooden spoon so they burst and release their juices, creating a light, rustic sauce that coats the beans.
- 03Remove from heat. Season lightly with a pinch of fresh oregano.
- 04Take the thin, delicate slices of prosciutto and drape them over a small plate or shallow bowl.
- 05Spoon the warm, savory tomato-bean mixture into the center of the prosciutto slices. Fold the edges of the ham gently over the filling to create small, elegant bundles.
- 06Serve immediately while the beans are warm and the prosciutto is silky, finished with a final pinch of fresh oregano and a crack of black pepper.
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