I have two foodie sisters-in-law who love cooking. Laura sent me a recipe for Green Beans Wrapped in Prosciutto and it inspired me to try a few combinations. These beautiful, salty parcels can be assembled in advanced then baked for 10 minutes when you’re ready to serve them as a side dish. I serve them with new potatoes and rocket leaves tossed in the maple butter for lunch.
Serves 2 Adults
220g green beans
6 slices prosciutto
10g pine nuts
for the butter
25g unsalted butter
2 tbsp maple syrup
1/2 tsp garlic powder
1 tsp fresh rosemary
- Trim the plant ends off the green beans. Bring 1 litre of unsalted water to the boil and cook the trimmed green beans for 2 minutes. Get a bowl of ice water ready.
- Once the beans are done, drain immediately then plunge into the ice water to stop the cooking. Leave in the ice water for a minute or 2 then drain and dry on a clean tea towel. Wipe dry the ice bowl then put the beans back into the bowl.
- Pre-heat the oven to 220°C (200°C Fan). Put 6 rashers of prosciutto onto a lightly oiled baking sheet.
- Heat a small frying pan on a medium heat and dry fry the pine nuts for a few minutes, tossing regularly to prevent burning. Put the toasted pine nuts into a bowl to use later.
- In the frying pan put the butter, garlic powder, maple syrup and chopped rosemary. Gently melt and mix the ingredients together. Tip half the butter into the bowl with the beans and toss to coat.
- Use tongs to equally divide the beans between the 6 slices of prosciutto then roll up into parcels. If making ahead you can put the parcels into a container at this point and keep in the fridge for 24 hours.
- Brush the parcels with the rest of the butter then pop into the pre-heated oven for 10-12 minutes.
- Serve the parcels and grate over with parmesan then scatter over the pine nuts and more chopped rosemary then squeeze over with lemon.
- If serving with rocket leaves for lunch, toss the rocket leaves in the remaining butter mixture.