Fresh Green Beans Recipe With Prosciutto Food

EASY SAUTéED FRESH GREEN BEANS RECIPE WITH CRISPY PROSCUITTO

Steps:

• In a large skillet over medium heat, melt 1 Tbsp of the butter. When the froth beings to subside, add the prosciutto and shallots. Cook until the prosciutto is crispy, about 3 minutes. Remove the prosciutto and shallots from the pan.
• Add the remaining 2 Tbsp of butter and let it melt. Add the green beans and saute until tender and just a little browned, 4 to 5 minutes.
• Add the prosciutto and shallots back to the pan and toss to combine. Season to taste with salt and pepper.

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.
• *I prefer these fats because they have a high smoking point and won't oxidize under high heat like butter or olive oil will. [This article|http://www.westonaprice.org/faq/faq-fats-and-oils] and [this article|http://www.westonaprice.org/know-your-fats/skinny-on-fats] give a wealth of information about healthy fats and when to use them.

FRESH GREEN BEANS RECIPE WITH PROSCIUTTO

Steps:

• Toast pine nuts in a skillet over medium heat until golden brown (watch carefully). Set aside.
• In a large sauce pan of boiling and salted water, cook the beans until just tender (about 5 minutes). Drain and rinse with cold water to stop the cooking process. Arrange on a platter and place tomatoes along the sides.
• In a small skilled saute the prosciutto. Add the olive oil, vinegar, sugar, salt and pepper. Turn the heat to medium-high and bring to a boil and cook until the sugar has disolved. Add the pine nuts and pour dressing over the beans and tomatoes. Serve immediately.

FRESH GREEN BEANS

Steps:

• Snap end off the beans.
• Add beans to boiling water.
• Cook ONLY 5 minutes.
• Drain and run under cold water.
• In a skillet, melt butter and saute beans for 3 minutes.
• Add cheese, pepper and garlic salt and toss.
• Serve immediately.

PROSCIUTTO/GARLIC GREEN BEANS

Steps:

• Saute the prosciutto in wok or fry pan until just beginning to get crisp, remove& set aside.
• Add garlic rosemary and 2 tbsp water to the pan and stir fry for 30 seconds.
• Add beans and 1/3 cup water, season with salt& Pepper, cover and cook apprx 4 minutes or until the beans are heated through but still crisp.
• Arrange beans on a heated platter and sprinkle the proscuitto on top garnish with a sprig of fresh rosemary- Serve.

GREEN BEANS WITH PROSCIUTTO

Steps:

• Over medium-high heat, toast the pine nuts in a dry skillet (do not add oil), stirring frequently, so they don't burn. This process should take about 5 minutes, and they should be golden and fragrant. Set aside.
• Prepare beans by washing and trimming the ends and then cutting to the desired length.
• Bring a large pot of water to a boil. Add beans, return to boil, and simmer until crisp-tender, 3 to 4 minutes (less time for crunchier beans). Drain the beans and, rinse with cold water, set aside.
• Heat ½ teaspoon oil in a large skillet over medium heat. Add prosciutto; cook until crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
• Using the same pan you cooked the prosciutto in (pour out any excess oil from the prosciutto), heat the remaining 2 teaspoons of oil over medium heat. Add the beans, garlic, sage, salt, and several grinds of pepper. Cook, stirring occasionally until the beans are brown in places, 3 to 4 minutes.
• Plate the beans and sprinkle with prosciutto and pine nuts. Season as needed with additional salt and pepper.

BEANS WRAPPED IN PROSCIUTTO

Steps:

• One doesn't want to wade too deep into canape land, but I would feel I was doing less than my duty if I didn't faithfully report my other most-relied-upon-starter-stand-in: beans wrapped in prosciutto. I saw these little bundles of green beans tied around the middle with Parma ham in an Italian delicatessen and went straight back home and made my own.
• Top and tail some green beans and cook them in boiling salted water. Remember that the beans need decent cooking, not mere dunking in hot water. Drain them, wait for them to cool, dip them in balsamic vinegar, then cut raggedy thin slices of Parma ham in strips and tie them round the bean-bundles.

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.

GARLIC GREEN BEANS WITH PROSCIUTTO

Steps:

• Toast the almonds and allow to cool. Cook/steam the beans to crisp texture - do not overcook.
• Meanwhile, heat olive oil on medium-low heat. Add garlic and bell pepper and saute for 1 minute or until garlic releases its aroma.
• Add remaining ingredients, stirring lightly. Add mixture to the beans and toss lightly. Salt and pepper to taste.