PRO­SCIUTTO-WRAPPED BEAN BUN­DLES

PREP + COOK TIME 30 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Easter Lunch -

180g green beans, trimmed 180g yel­low beans, trimmed 6 slices pro­sciutto (90g)

40g but­ter

1 ta­ble­spoon drained baby

ca­pers, rinsed

1 ta­ble­spoon lemon juice

1/3 cup coarsely chopped fresh

flat-leaf pars­ley

1 Cook beans in medium saucepan of boil­ing wa­ter un­til just ten­der. Rinse un­der cold wa­ter; drain.

Di­vide beans into six equal bun­dles.

2 Place one slice of pro­sciutto on a board; top with one bun­dle of beans. Wrap pro­sciutto over beans; con­tinue rolling to en­close beans tightly. Re­peat with re­main­ing pro­sciutto and beans to make 6 bun­dles in to­tal. 3 Cook bean bun­dles in a heated oiled large fry­ing pan, turn­ing, for 2 min­utes or un­til pro­sciutto is crisp. Re­move from pan; cover to keep warm. 4 Melt but­ter in same pan; cook ca­pers, stir­ring, for 1 minute.

Stir in juice.

5 Serve bean bun­dles driz­zled with ca­per mix­ture; sprin­kle with pars­ley.

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