"Rustic and fresh, with a lemon and olive oil dressing, these wraps are made simply by wrapping a mixture of blanched green beans, greens, macadamias and parmesan in long slices prosciutto – belissimo! "
- Trim the prosciutto and set aside, covered.
- Blanch the beans in salted water, refresh in iced water and place in a large bowl with the macadamias and parmesan. Whisk the oil and lemon and toss through the mixture. Season to taste.
- Lay the Prosciutto slices out on a cutting board. Gather 4 beans, some greens and macadamias and place at one end of each Prosciutto slice.
- Roll up to form a cigar. Serve either cut in half diagonally as hors d’ oeuvres or make a stack of 3 for a salad course.
- Tips & Techniquesz
Wine Suggestion: Why not go to Prosciutto’s origins and try with a Barbera, Pinot Grigio or Valpolicella Classico. The original inspiration for this recipe comes from one of my favorite chefs, Napa Valley’s Peter Hall, who sadly no longer has a restaurant, but does catering! His recipes use pine nuts, but I’ve opted for my Aussie roots with some macadamias.