Food & Wine USA - (12)December 2019

50 DECEMBER 2019

H

A

N

D

B

O

O

K Speck-Wrapped Haricots Verts

with Date Molasses

ACTIVE 20 MIN; TOTAL 30 MIN

SERVES 8

A cousin of prosciutto, cold-smoked speck

has a sturdier texture, which makes it per-

fect for wrapping bundles of crisp-tender

beans. Date molasses is thinner than reg-

ular molasses; if substituting regular

molasses, reduce the cook time slightly.

4 qt. water

(^1) / (^3) cup plus 1 (^1) / (^4) tsp. kosher salt,
divided
1 lb. haricots verts, trimmed
(^1) / 3 cup date molasses (such as
Mideast Date Molasses) or regular
unsulfured molasses
3 Tbsp. sherry vinegar
3 Tbsp. olive oil
(^3) / 4 tsp. black pepper
8 thin speck slices
(^1) / 4 to (^1) / 2 cup fried shallots

1. Preheat oven to 475°F. Bring 4 quarts
   water to a boil in a large pot over medium-
   high. Add^1 / 3 cup salt, and return to a boil.
   Add green beans; cook until crisp-tender,
   about 4 minutes. Drain. Transfer beans to
   a large bowl filled with ice water; let stand
   3 minutes. Drain. Dry beans thoroughly.


2. Stir together molasses and vinegar in a
   small skillet; bring to a simmer over
   medium. Cook, stirring occasionally, until
   mixture coats the back of a spoon and
   reduces to about^1 / 3 cup, about 4 minutes.
   Remove from heat; let cool 5 minutes.


3. Meanwhile, toss together beans, oil,
   pepper, and remaining 1^1 / 4 teaspoons salt
   in a large bowl. Divide beans evenly into 8
   bundles. Place 1 bundle at the short end
   of 1 speck slice; roll up lengthwise. Repeat
   process with remaining beans and speck.


4. Place 3 tablespoons cooled molasses
   mixture in a small bowl; reserve for serv-
   ing. Arrange bundles, seam sides down,
   on a rimmed baking sheet lined with alu-
   minum foil. Brush bundles evenly with
   remaining molasses mixture. Bake in pre-
   heated oven until bundles are glazed and
   ends begin to char, 8 to 10 minutes.


5. Arrange bundles on a serving platter.
   Drizzle with reserved molasses mixture,
   and sprinkle with desired amount of fried
   shallots. —PAIGE GRANDJEAN
   MAKE AHEAD Green beans can be
   blanched and refrigerated 1 day ahead.
   NOTE Look for store-bought fried shallots
   at your local Asian market or online.