I would hate to have to choose between Spanish ham, American country ham, or Italian hams like prosciutto, but if I had to, I’d pick the Spanish hams produced from its black-footed pigs who feed upon acorns: jamon jabugo. If you can’t find that or the Spanish serrano, use prosciutto. This dish makes a wonderful snack or light first course.
Line up the beans and cut off both ends, making even lengths about
Arrange the beans in 12 equal piles. Season them with salt and pepper. Wrap each pile in
Preheat the oven to 325°F.
Spread out the almonds on a baking sheet and toast in the oven, stirring them up once, until fragrant and browned, 8 to 12 minutes. Let cool, then coarsely chop.
To make the dressing, mix the shallots, lemon juice, and white balsamic and champagne vinegars in a medium bowl with
Grill or broil the wrapped beans, under medium heat, turning, for 6 to 8 minutes, until the beans are tender and the ham is lightly browned.
To serve, crisscross 2 bean bundles on each plate. Dress the lettuce with
One of my key restaurant peeves [is] undercooked vegetables. You have to cook vegetables in a lot of boiling salted water, in enough water so that the water comes back to the boil very quickly after the vegetables have been added.
© 2003 Jeremiah Tower. All rights reserved.