Prosciutto Bean Bundles Recipe

This green bean recipe is so simple, yet makes a beautiful presentation on the table. You will want French green beans (haricot vert) which are long and thin or young traditional green beans. The fatter ones do not bundle as well and tend to be stringy. I've used fresh ones here, but frozen are perfectly acceptable. Be sure to read the Notes about prosciutto di Parma ham before you shop. The recipe is easily multiplied.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4 servings

Ingredients:

1/3 pound (about) fresh French green beans (haricot vert)

Kosher salt and freshly ground black pepper

2 slices prosciutto di Parma, sliced paper thin and cut in half (see Notes)

1 Teaspoon butter

Preparation:

Steam, microwave, or boil green beans until al dente, not mushy. Let cool until you can handle them. 

 Make 4 stacks of the green beans (my stacks contained 10 beans each). Sprinkle lightly with kosher salt and freshly ground black pepper. Roll each stack in a slice of prosciutto. The ends of the beans should be hanging out. 

 Heat a nonstick skillet over medium high heat. Add butter and swirl to coat. Place bundles in the skillet seam-side down. Cook on all sides until browned. 

 Yield: 4 servings 

 Notes: Prosciutto di Parma is a cured (but not smoked) ham from Italy. It is pressed into a large, flat round about 10 to 12 inches in diameter and is now widely available at the deli counter in most large grocery stores. The texture is sort of in between ham and very lean bacon, if you can imagine that. You can get by with 2 slices of Parma, slicing the 2 in half to wrap the green bean bundles. For other varieties, you will need 4 full slices. Be sure it is sliced paper thin.