Adapted from Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich (Artisan, 2003).
Serve these beans as informal finger food or a plated first course. The prosciutto provides enough salt for the dish and the whole thing is most aromatic and delicious while still hot or warm.
Expand/Collapse Ingredient Details
- 1 to 1 1/2 pounds fresh green beans
- 2 tablespoons extra virgin olive oil
- 2 tablespoons SCHARFFEN BERGER Roasted Cacao Nibs, lightly crushed with a rolling pin
- 3-4 tablespoons of toasted* slivered almonds
- 2-3 thin slices of prosciutto, trimmed of excess fat and sliced into long slender shreds
*To toast the almonds, stir them in a small heavy skillet over medium heat, watching carefully, until they are golden brown.
Bring a large pot of salted water to a boil. Rinse and trim the stem ends from the beans. Cook the beans in boiling water just until barely tender and still bright green, 3 to 5 minutes.
Meanwhile in a very small saucepan, warm the oil and crushed nibs over the lowest heat for 2 to 3 minutes to infuse the oil with nib flavor; do not simmer. Stir in the toasted almonds.
When the vegetables are ready, drain and spread out on layers of paper towels; let stand for a minute to evaporate the excess moisture. Transfer to a platter and toss with the crushed nibs, warm oil, prosciutto shreds, and almonds. Serve hot or warm.