Green-Bean and Prosciutto Negimaki

Ingredients for Green-Bean and Prosciutto Negimaki

• 230g haricots verts, trimmed

• 3 hard-boiled large eggs, quartered

• 2 tablespoons mayonnaise

• 1/2 teaspoons grated lemon zest

• 1/2 tablespoons fresh lemon juice, or to taste

• 80ml minced spring onions (2 to 3)

• 15 thin slices prosciutto (about 7 by 3 inches

• 230g )

How to make Green-Bean and Prosciutto Negimaki

Cook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 5.7L 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, spring onions, 1/2 teaspoons pepper, and 1/4 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.