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Prosciutto Wrapped Green Bean Bundles With Bacon


September 27, 2017 | View PDF

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Chef Gerard Schultz's Prosciutto Wrapped Green Bean Bundles With Bacon.

When I think of green beans and bacon together it reminds me of fall comfort foods and the changing of the seasons. It's also such a great paring of flavors. I crafted this simple recipe for the home cook to try in their kitchens - Prosciutto Wrapped Green Bean Bundles with bacon, maple and garlic. I like this recipe because it is restaurant quality, but easy to prepare. It works well as an appetizer or side dish, and would be a great addition on this year's Thanksgiving dinner table.


Serves six


½ pound green beans

2 slices of thick cut bacon

1 teaspoon fresh garlic, chopped

1 tablespoon pure maple syrup

6 2 inch wide slices prosciutto, very thin

1 teaspoon parmesan cheese, grated

2 tablespoons balsamic vinegar glaze (may be purchased in a local grocery store or specialty shop)

6 cups water

1 tablespoon salt

3 cups ice


Cut green beans into even lengths and trim the ends off about 4 inches long. Boil 6 cups water with salt. Once the water begins to boil add the green beans and simmer the beans for 3-5 minutes depending on the thickness. To test doneness, remove one bean, cool it slightly and bite into it to see if it has become tender but still firm in the middle which is called al dente. Once the beans are al dente, drain off the water and add ice while running cold water over them, which is known as blanching. Drain and reserve.

Place two slices of bacon on top of each other and cut them in half crossways. Followed by cutting each double stack into three ¼" by 4" slices, which will make 6 strips per stack. They should be approximately the same size as the bean. You will end up with 12 strips about ¼" by 4" long. Heat a non-stick saut√© pan on low heat and add the strips of bacon cooking slowly until just slightly done (not crisp). Remove from pan and place on paper towel to drain. Add one teaspoon of garlic to the hot pan followed by the green beans. Cook for a few minutes tossing until the beans are warm and the garlic is slightly browned. Pour in Pure maple syrup and toss. Let Cool.

Lay 6 very thin slices of prosciutto vertically on a cutting board. Divide the green beans into 6 equal portions and place each bundle on the prosciutto. Also, place 2 pieces of the cooked bacon on top of each green bean bundle.

Now it is time to roll them. Pull the green beans and bacon toward the end of the slice closest to you and roll tightly until the prosciutto is completely around the bundle. Repeat until all of them are rolled.

For service bake in a 350 degree F oven for 5 minutes. Drizzle with balsamic vinegar glaze and sprinkle with grated parmesan cheese.

Side Notes

Al Dente: it a term used when describing pasta or other items that are cooked but still a little firm in the middle. In Italian it means "to the tooth "and usually refers to the proper way of cooking pasta, but also can relate to vegetables such as beans or Asparagus

Blanching: This method/term is used for partially cooking vegetables, such as the green beans. Blanching is often used for vegetables or pasta that will require future preparation at a later time. The trick is to cook the pasta or vegetables until just done or al dente and immediately shock in very cold water to stop the cooking process (with pasta it will need to be lightly oiled to prevent sticking).

Prosciutto: Thinly sliced prosciutto can be purchased at most delis or grocery stores. I recommend purchasing it already sliced. It's to difficult to do at home. Please note that some pre-sliced prosciutto may be about 4 inches wide and will need to be cut lengthwise before wrapping the green bean bundles.


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