Green-Bean and Prosciutto Negimaki

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This elegant green bean and prosciutto negimaki offers a fresh, European twist on the traditional Japanese dish. Typically made with beef, this high-protein version uses savoury slices of cured ham to wrap tender haricots verts and a zesty, creamy egg filling. The combination of salty prosciutto, bright lemon, and crisp-tender vegetables makes for a sophisticated starter or a light snack that is as visually striking as it is delicious.

Ideal for those seeking a nutritious, low-carb option, these bite-sized rolls are perfect for entertaining or as part of a healthy homemade lunch. The addition of spring onions and lemon zest provides a sharp, refreshing contrast to the richness of the hard-boiled eggs and mayonnaise. Serve these upright on a platter to showcase the beautiful layered interior and vibrant green centre.

Ingredients for Green-Bean and Prosciutto Negimaki

230g haricots verts, trimmed
3 hard-boiled large eggs, quartered
2 cucchiai di maionese
1/2 cucchiaini di scorza di limone grattugiata
1/2 tablespoons fresh lemon juice, or to taste
80ml minced spring onions (2 to 3)
15 thin slices prosciutto (about 7 by 3 inches
230g )

How to make Green-Bean and Prosciutto Negimaki

Cook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 5.7L water), uncovered, until just tender, 4 to 5 minutes. Drain, then transfer to an ice bath to stop cooking. Drain and pat dry.

Force hard-boiled eggs through a medium-mesh sieve into a bowl using a rubber spatula. Stir in mayonnaise, zest, lemon juice, spring onions, 1/2 teaspoons pepper, and 1/4 teaspoons salt (or to taste).

Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 3 slices prosciutto perpendicular to slats and slightly overlapping to form a 9- by 7-inch rectangle.

Spread about 1 tablespoon egg mixture evenly across bottom half of prosciutto rectangle. Arrange beans on egg side by side and end to end, overlapping ends, in 8 tight rows parallel to slats. Spread another tablespoon egg mixture over beans.

Roll up prosciutto and beans tightly with aid of mat. Transfer roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (3/4-inch) pieces. Make and cut 4 more rolls. Turn pieces upright to serve.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.