Trying to be creative with green beans — here's something delicious and pleasing to the eye too. It's green beans wrapped in very thin slices of ham and cooked with tomato sauce, onions, bell pepper strips, and cheese.
You start with cooked green beans and slices of what is called jambon de Paris, or boiled ham. Sandwich ham. You could also use thin slices of turkey or chicken, or even crepes or tortillas instead of meat. Put the cooked beans on a ham slice...
...and wrap the beans around the bunch of beans. I had four slices of ham and about a pound of beans, which I had cooked in a steamer. Put some tomato sauce into the bottom of a baking dish and set the ham roll-ups on top.
To make the dish more interesting, I cooked up some sliced onion and shallot along with some frozen bell pepper strips. Here in France, you can get these nice tri-color pepper strips in the Picard chain of frozen food centers. You could use fresh peppers of course.
Arrange the partially cooked peppers around the edges of the baking dish, and add a little more tomato sauce if you want. Cover everything with grated cheese (Comté or another Swiss-type cheese, and some Parmesan, for example). Cook it for 15 or 20 minutes in a hot oven to melt the cheese and brown the top slightly.
Here's what it looks like when you cut into a roulé de jambon. Nice, no?
Beautiful! Looks very tasty, we'll be trying this idea.ReplyDelete
I highly recommend the trio of peppers from Picard. Delicious and so easy to work with. I bought three kilos of them for the freezer the last time I went to a Picard shop, the closest being 40 kilometers distant.Delete
Thank you for posting early so I can read (and enjoy?) your post before leaving for Aix-en-Provence. I'll have lunch at the Deux Bouchons in Calas (no relation with Maria, the singer),with my brother and two nieces.ReplyDelete
Such a great idea to use green beans! It must have been delicious.
I hope it will be warmer down there than it is here in Mareuil. The temperature in our loft is down to 14.5C this morning.Delete
Nice, nice, nice!ReplyDelete
Oh, this looks much nicer than braised ham and endives.ReplyDelete
Ooooh, Ellen, I'd be hard-pressed to choose a favorite. With green beans, tomato, and peppers it's a summer dish, and with endives it's a winter dish.Delete
Yes! Of course, the first thing that I thought of, too, was the ham and endives with bechamel that you make --- both look great to me!ReplyDelete
: ^ )ReplyDelete
ça à l'air bien bon ! :)ReplyDelete