Green-Bean and Prosciutto Negimaki
Green-Bean and Prosciutto Negimaki is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until just tender, 4 to 5 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, until just tender, 4 to 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, 1/2 teaspoon pepper, and 1/4 teaspoon salt (or to taste).
Place a sushi mat with slats 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 9- by 7-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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
