Here’s a new take on Green Beans, based on some I once had at Buca de Beppo restaurant in Santa Monica. They were crunchy with a bacon-but-not-bacon flavor that turned out to be prosciutto! They served it with wedges of lemon which I squeezed over everything.
They were so good, I ordered a second order of them and took the pasta home!
In Italian, it’s called; Fagiolini con Limone e Prosciutto. Easier to make and eat than to say! Mangia mangia!
Green Beans with Lemon and Fried Prosciutto
- 1/2 c olive oil
- 4 – 6 oz prosciutto, thinly sliced and julienned
- 6 Tbsp. extra-virgin olive oil
- 1/4 c fresh lemon juice
- Salt to taste
- 1 lb. fresh green beans, trimmed and left whole
- Lemon wedges, for garnish; optional
Heat the 1/2 cup olive in a sauté pan until hot; add julienned prosciutto and fry until crisp. Drain on paper towels and set aside. Discard cooking oil.
In a large mixing bowl, combine extra virgin olive oil, lemon juice and salt. Mix well and set aside.
In a large pot of water, cook the green beans until bright green and crisp-tender (don’t let them get soft). Drain the beans and add to the bowl with the olive oil and lemon juice. Toss well until all the beans are coated. Place on a serving platter; garnish with lemon wedges (optional).
Serves 4 to 6