If you’re tired of the same old green bean casserole routine for the holidays, it might be time to seek professional help. Food Network star and Napa Valley chef Michael Chiarello came up with an entirely different approach for the humble green bean, using prosciutto and bread crumbs to irresistible effect. Find more Chiarello recipes at www.progressofoods.com.

Green Bean Bundles
Topping:

1/4 cup Progresso Italian-style panko crispy bread crumbs

Pinch salt

Freshly ground black pepper

1 tablespoon finely chopped fresh parsley

1 teaspoon freshly grated lemon peel

1 tablespoon freshly grated Parmesan cheese

Green beans:

1 teaspoon salt

3/4 pound green beans, trimmed

1 to 2 tablespoons unsalted butter for greasing baking dish

2 tablespoons extra-virgin olive oil

Additional salt and freshly ground black pepper

8 thin slices prosciutto

Heat oven to 400 degrees. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well. In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Add green beans. Heat to boiling; reduce heat. Simmer 5 to 6 minutes or until crisp-tender; drain. Butter shallow baking dish. Toss cooled green beans with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide green beans into 4 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap. Top with 1 bundle of green beans and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and green beans. Flatten tops of bundles slightly; sprinkle with topping. Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately.

Makes 4 servings.

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