Recipe: Haricots Verts Wrapped in Prosciutto
There are many ways to enjoy green beans so we wanted to share one of our favorite recipes that draws on French and Italian flavors. Slightly longer, thinner and decidedly more flavorful than its American cousin, Haricots Vert can be served raw, in a casserole, sautéed or dressed up in some tasty Italian cured meat. Here is a great recipe for the latter, perfect as an appetizer or side if you’re hosting some friends and family this New Year’s Eve.
- 1 lb Haricots Verts (or skinny green beans)
- 3 ounces prosciutto
- Olive oil
- 1 cup Balsamic Vinegar
- 1/ 4 cup of honey (for balsamic reduction)
- Bring a pot of water to boil and blanch haricot verts so they are bright green and still crunchy, about 2 minutes
- Stir the balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
- Bundle 5-6 beans lengthwise and wrap in the middle together with a slice of prosciutto. They should be easy to pick up and held together with the prosciutto.
- In a large frying pan, heat olive oil and sear each bundle on each side to lightly blister meat and outside of beans.
- Salt and pepper to taste.
- Drizzle balsamic vinegar reduction over the bundles and serving platter.