Lunch · Italian · 15 min
Insalata di Cannellini e Prosciutto con Radicchio e Pinoli
- Calories
- 661
- Protein
- 33g
- Carbs
- 76g
- Fat
- 20g
Ingredients
- 183.3 g cannellini beans
- 111.1 g radicchio
- 222.1 g grape tomatoes
- 1 tbsp lemon juice
- 0.2 tbsp extra-virgin olive oil
- 0.25 tsp sea salt
- 36.9 g prosciutto
- 13.9 g pine nuts
- 16.6 g balsamic glaze
Method
- 01Soak dry cannellini beans overnight, then simmer in boiling salted water for 60 to 90 minutes until tender. Drain well to yield 183.3 g cooked beans.
- 02In a dry pan over medium heat, toast the pine nuts for 2 to 3 minutes until fragrant and golden brown, shaking frequently to prevent burning. Set aside.
- 03In a large bowl, toss the warm cooked beans with lemon juice and sea salt.
- 04Add the chopped radicchio and halved grape tomatoes, tossing gently so the heat slightly wilts the radicchio.
- 05Drape torn prosciutto ribbons over the salad, sprinkle with toasted pine nuts, and drizzle with extra-virgin olive oil and balsamic glaze before serving.
Cook it with the whole plan around it
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