Sizzled Green Beans With Prosciutto Recipes

GREEN BEANS WITH PROSCIUTTO

Steps:

• Bring a medium pot of water to boil. Fill a large bowl with water and ice cubes. Place green beans in boiling water and cook for 1 minute, until bright green. Drain and quickly pour beans into ice water (this will stop the cooking process). In the now empty pot, add prosciutto and cook over medium heat, until golden brown on the edges and crispy. Drain beans. Add olive oil, lemon juice, onion, cheese and prosciutto to green beans. Toss well. Season to taste with sea salt and black pepper. Serve.
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SIZZLED GREEN BEANS WITH CRISPY PROSCIUTTO AND PINE NUTS

Steps:

• Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
• Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
• Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

SIZZLED GREEN BEANS WITH PROSCIUTTO

Steps:

• 1. Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
• 2. Heat 1/2 tsp oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
• 3. Wipe out the pan; heat the remaining 2 tsps oil over medium heat. Add the beans, garlic, sage, 1/8 tsp salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 tsp salt and pepper.