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6 (serving size: 1 bundle)
Here's another recipe in our Thanksgiving For Two. This recipe makes 6 packets of green beans wrapped up in savory prosciutto, but it's hard to eat just one and they make excellent leftovers.
We prefer the slimer "haricot vert" variety of green beans, but if you can't find them regular green beans work just fine.
4 Quarts Water
16 Ounces Fresh Haricot Verts (french green beans), washed and trimmed
1 Tablespoons Olive Oil
Salt and Pepper
2 Tablespoons Fresh Lemon Juice
3 Slices Prosciutto, cut in half lengthwise
1/2 Medium Onion, sliced very thinly
1/4 Cup Milk or Buttermilk
1/4 Cup All-Purpose Flour
1 Pinch Kosher Salt
Vegetable Oil, for frying
Preheat oven to 425º. If using an air fryer, preheat to 375º. Prepare an ice bath.
Bring 4 quarts water to a boil in a large stock pot or dutch oven. Add the green beans and cook until tender but still crisp, about 2 minutes. Drain and plunge immediately into ice bath to stop cooking. Once fully cooled, drain and dry thoroughly with a kitchen towel.
Whisk together lemon juice, olive oil, and salt and pepper in a medium bowl. Add the beans and toss to coat.
Lay out your prosciutto slices. Divide beans into 6 even bundles. Place 1 bundle at the end of a piece of prosciutto and roll up lengthwise. Repeat with remaining bundles.
Arrange bundles, seam side down, on the baking sheet. If using an air fryer, place in basket leaving a little room between each bundle. Bake or air fry until beans are warm and proscuitto begins to brown, about 5-8 minutes.
Soak onions in milk for 5 minutes. Combine the flour and salt in a small bowl. Using a slotted spoon, transfer the onions into the bowl with the flour and salt, and toss to coat.
Heat oil in a large skillet. Fry onions, working in batches as needed, until evenly browned, about 2-3 minutes. Drain on paper towels and season with more salt.
Place the warm green bean packets on a platter and sprinkle with the fried onions.
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