During my stay with my mum in Australia it was right in the middle of summer, the green beans in her veggie patch were hitting their peak.. along with everything else in the patch. I LOVED being able to walk outside to collect my vegetables and herbs, there is just something really satisfying about it. I think it is one of the things I miss most about living in the freezing climate of Utah.
One of the families favorite uses of the fresh green beans was to wrap them in proscuitto, I don't think there was anyone who didn't gobble all their beans up when we served them this way.
Fresh Green Beans ( I count about4-5 green beans per bundle, count on everyone having at least 2 bundles each)
Proscuitto , 1 strip for me made 2 bundles of beans. Count out how many strips you get in a package from your local store, or if you are lucky enough to have a delicatessan that gives you however much you want just calculate how many you need .. or how many people you are serving.
....and thats it... really does it get any more simple?
Trim ends off green beans (if you have a thing for them all being the same size go ahead and make cut them to size, I don't mind the imperfect rustic look)
Bring a pot full of water to boil. When water is ready add green beans, blanch them in the boiling water for about 1 minute.
Remove beans from water and put them immediately in the bowl of "ice water"
Turn on your broiler to hi (grill).
Remove beans from water, dry with a towel and arrange them in piles so they are ready to bundle up.
Try one bunch first, wrap proscuitto around beans winding it down until it is completely covered. See how much proscuitto it takes to cover beans comfortably.
Continue on to wrap all beans.
Place on a baking sheet, and place in oven.
Watch beans as they cook, turning over halfway through.
Remove from oven and serve. Beans should still be slightly crunchy but nice and salty from proscuitto.