Green-Bean and Prosciutto Negimaki

Green-Bean and Prosciutto Negimaki
Photo by Roland Bello


  • ½ pound haricots verts
  • 15 thin slices prosciutto (about 7 by 3 inches; 1/2 pound)
  • 1/3 cup scallions
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  • 3 large eggs
  • 2 tablespoons mayonnaise

Cook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until just tender, 4 to 5 minutes. Drain, then transfer to an ice bath to stop cooking. Drain and pat dry. Force hard-boiled eggs through a medium-mesh sieve into a bowl using a rubber s...

View full recipe at Epicurious


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