GREEN BEAN AND PROSCIUTTO “NEGIMAKI”

By Kitchenbee

Gourmet Holiday – Special Collector’s Edition 2016 / Conde Nast Special Editions

Ingredients

• 1/2 lb haricots verts, trimmed
• 3 hard-boiled large eggs, quartered
• 2 tblsp mayonnaise
• 1/2 tsp grated lemon zest
• 1/2 tblsp fresh lemon juice, or to taste
• 1/3 cup minced scallions (2-3)
• 15 thin slices prosciutto

Preparation

Step 1

Cook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 6 quart water), uncovered, until just tender, 4-5 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 spatula. Stir in mayonnaise, zest, lemon juice, scallions, ½ teaspoon pepper, and ¼ teaspoon salt (or to taste).

Place a sushi mat with slate running crosswise or a 9 inch square of parchment paper on a work surface. Arrange 3 slices prosciutto perpendicular to slats and slightly overlapping to form a 9x7 inch rectangle

Spread about 1 tablespoon egg mixture evenly across bottom half of prosciutto rectangle. Arrange beans on egg side by side and end to end, overlapping ends, in 8 tight rows parallel to slats. Spread another tablespoon egg mixture over beans.

Roll up prosciutto and beans tightly with aid of mat. Transfer roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (3/4 inch) pieces. Make and cut 4 more rolls. Turn pieces upright to serve.

Cook’s Note: Prosciutto rolls can be assembled (but not cut into pieces) 1 day ahead and chilled, each roll wrapped tightly in plastic wrap. Cut rolls while cold, then bring to room temperature, covered with plastic wrap, before serving, about 30 minutes.