Oh my, are these ever tasty!! Tested this morning and anyone catering a dinner party might think about adding this to their menus - it's sure going on mine.
![[Image: grbeans.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/grbeans.jpg)
Green Beans with Soffritto and Prosciutto
2 1/2 lbs. green beans
Soffritto:
3 T. olive oil
2 medium carrots, finely diced
2 medium celery ribs, finely diced
1 small leek, finely diced
Pinch of crushed red pepper
Pinch of dried oregano
Salt & freshly ground black pepper
Prosciutto:
1 T. olive oil
1 clove garlic, minced
1 1/2 oz. prosciutto, cut into 1/4” matchsticks (can use ham also)
1/4 tsp. rosemary finely chopped
3/4 T. red wine vinegar
Beans:
In a large saucepan of boiling salted water, cook the beans till crisp-tender, about 4 minutes. Drain the beans and cut into 1” length. (Or leave whole for a prettier presentation) Set aside.
Soffritto:
In a medim skillet, heat 3 T. olive oil. Add the carrots, celery, leek, crushed red pepper and oregano and cook over low heat until the vegetables are just tender, about 25 minutes. Season the Soffritto with salt and pepper. Set aside.
Prosciutto:
In a large skillet, heat 1 T. olive oil. Add garlic and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the prosciutto and rosemary and cook over moderately high heat until the ham is sizzling, about 1 minute. Stir in the vinegar.
Add the green beans and Soffritto to the prosciutto and toss until heated through. Season with salt and pepper and serve. The Soffritto can be made 2 days ahead.
For a buffet:
Have all three components ready and chilled. In a large skillet, heat 1 T. olive oil over moderate heat.
Add the beans, Soffritto and the prosciutto. Toss and heat until just heated through.
Add salt and pepper.
Recipe from F&W, August ‘07
Green Beans with Soffritto and Prosciutto
2 1/2 lbs. green beans
Soffritto:
3 T. olive oil
2 medium carrots, finely diced
2 medium celery ribs, finely diced
1 small leek, finely diced
Pinch of crushed red pepper
Pinch of dried oregano
Salt & freshly ground black pepper
Prosciutto:
1 T. olive oil
1 clove garlic, minced
1 1/2 oz. prosciutto, cut into 1/4” matchsticks (can use ham also)
1/4 tsp. rosemary finely chopped
3/4 T. red wine vinegar
Beans:
In a large saucepan of boiling salted water, cook the beans till crisp-tender, about 4 minutes. Drain the beans and cut into 1” length. (Or leave whole for a prettier presentation) Set aside.
Soffritto:
In a medim skillet, heat 3 T. olive oil. Add the carrots, celery, leek, crushed red pepper and oregano and cook over low heat until the vegetables are just tender, about 25 minutes. Season the Soffritto with salt and pepper. Set aside.
Prosciutto:
In a large skillet, heat 1 T. olive oil. Add garlic and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the prosciutto and rosemary and cook over moderately high heat until the ham is sizzling, about 1 minute. Stir in the vinegar.
Add the green beans and Soffritto to the prosciutto and toss until heated through. Season with salt and pepper and serve. The Soffritto can be made 2 days ahead.
For a buffet:
Have all three components ready and chilled. In a large skillet, heat 1 T. olive oil over moderate heat.
Add the beans, Soffritto and the prosciutto. Toss and heat until just heated through.
Add salt and pepper.
Recipe from F&W, August ‘07
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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