Prep Time: 2min
Cook Time: 5min
- 1 pound fresh green beans
- 1 cup balsamic vinegar
- 1/2 pound prosciutto
- 3 ripe avocados
- Scant teaspoon salt
- 3 to 4 limes, juiced, to taste
- 4 tablespoons fresh coriander, chopped
- 1/2 fresh green chili, or to taste, minced
- 4 scallions (white and green parts), finely sliced
- One doesn’t want to wade too deep into canape land, but I would feel I was doing less than my duty if I didn’t faithfully report my other most-relied-upon-starter-stand-in: beans wrapped in prosciutto. I saw these little bundles of green beans tied around the middle with Parma ham in an Italian delicatessen and went straight back home and made my own.
- Top and tail some green beans and cook them in boiling salted water. Remember that the beans need decent cooking, not mere dunking in hot water. Drain them, wait for them to cool, dip them in balsamic vinegar, then cut raggedy thin slices of Parma ham in strips and tie them round the bean-bundles.
- Directions for the Guacamole:
- Get everything, except the avocados, prepped when you get home.
- Just before you want to eat, peel and stone the avocados and put the flesh in a bowl. Don’t worry about how pulpy you make the avocado, as it will be mashed. Dissolve the salt in the lime juice and pour it over. Then add the other ingredients and mash with a fork until you have a rough lumpy mixture. At all costs avoid turning it into a smooth puree; by its nature the avocado will be smooth anyway, but you want as many soft but form-holding clumps as possible.