Place green beans in the oven and bake for 30 minutes. Creamy, crispy, and deeply comforting, this recipe is as much about what it is as what it isn’t. Toss to combine.ĭot the green beans with the butter pats.Ĭrumble the prosciutto and sprinkle it over the green beans. Place green beans in a baking dish and sprinkle with panko breadcrumb mixture. In a bowl, combine Parmesan and panko breadcrumbs. Remove slices from pan and place on a plate lined with paper towels. When oil is hot, place prosciutto slices in the pan and fry, turning once, until prosciutto is crispy. Drain green beans and remove ham hock, then set aside.Īdd vegetable oil to a frying pan and place over medium-high heat. stream in the stock to thicken with the flour. add more butter, the garlic, and flour to create a fake-out roux. Place them in a large pot of boiling water with the ham hock (no need to add salt, since this recipe has lots of salty ingredients).Ĭook beans until they are just tender. 1 pound green beans fresh, trimmed 6 new potatoes diced 2 tbsp butter unsalted 1 small onion diced 4 oz baby Bella mushrooms minced 1 tbsp garlic minced 2. saute the green beans and mushrooms until soft. Prosciutto sliced in the deli may not fry very well.) Then add the beans to the boiling water and cook for 2-3 minutes, depending on how crispy you like your green beans. Heat a large stockpot of water over high-heat until boiling. 3 ounces prosciutto (I use the packaged Boar's Head brand. Trim, cut and briefly boil the green beans.
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