Name: Green-Bean and Prosciutto Negimaki
Cook time: 1 hr
Total time: 1 hr
Yield: Makes about 50 hors d'oeuvres
Ingredients: 1/2 pound haricots verts, trimmed; 3 hard-boiled large eggs, quartered; 2 tablespoons mayonnaise; 1/2 teaspoon grated lemon zest; 1/2 tablespoon fresh lemon juice, or to taste; 1/3 cup minced scallions (2 to 3); 15 thin slices prosciutto (about 7 by 3 inches; 1/2 pound)

Green-Bean and Prosciutto NegimakiRoland Bello

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

Cooks' note:

Prosciutto rolls can be assembled (but not cut into pieces) 1 day ahead and chilled, each roll wrapped tightly in plastic wrap. Cut rolls while cold, then bring to room temperature, covered with plastic wrap, before serving, about 30 minutes.

Recipe notes

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