Equipment
Ingredients
Vegetables & Meat
- 400 g fresh green beans, trimmed
- 80 g prosciutto di parma, thinly sliced
Cheese & Finish
- 150 g taleggio cheese, rind removed and cubed
- 30 ml extra virgin olive oil
- black pepper, freshly cracked
- 4 sourdough bread, thick slices
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 396 kcal
- Protein
- 19 g
- Carbohydrates
- 31 g
- Fat
- 21 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 1575 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 329 mg
- Calcium
- 103 mg
- Iron
- 1.3 mg
- Magnesium
- 25 mg
- Phosphorus
- 38 mg
- Zinc
- 0.2 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 48 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.7 mg
- Folate
- 33 mcg
- Water
- 90 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven broiler (grill) to high heat. Bring a large pot of salted water to a boil.
Blanch the green beans in the boiling water for 3-4 minutes until they are bright green and tender-crisp.
Drain the beans thoroughly in a colander and shake off excess water to prevent the gratin from becoming watery.
Transfer the beans to a ceramic baking dish. Drizzle with half the olive oil (15ml) and toss to coat.
Tear the prosciutto slices into ribbons and drape them over the beans. Scatter the cubes of Taleggio cheese evenly over the top.
Place under the broiler for 3-5 minutes. Watch closely; remove when the cheese is fully melted and bubbling, and the prosciutto edges are slightly crisped.
Remove from heat. Drizzle with the remaining olive oil and season generously with freshly cracked black pepper. Serve immediately with crusty sourdough bread.
Chef's Notes
- Taleggio is a wash-rind cheese with a pungent aroma but a mild, fruity flavor. If the rind is too strong for your taste, ensure it is fully trimmed before melting.
- For the best texture, do not overcook the beans during the blanching stage; they will continue to soften slightly under the broiler.
- Toast the sourdough bread and rub it with a raw garlic clove before serving for an extra layer of flavor that complements the cheese.
- If Taleggio is unavailable, Fontina Val d'Aosta or a ripe Brie are acceptable substitutes with good melting qualities.
Storage
Refrigerator: 2 days — Reheat gently to re-melt cheese; texture of beans may soften.
Reheating: Warm in a 180°C/350°F oven for 5-7 minutes until cheese is glossy.
Troubleshooting
Dish is watery at the bottom
Cause: Green beans were not drained well enough after blanching
Fix: Tilt the dish carefully to spoon out excess liquid before serving
Prevention: Pat beans dry with a clean kitchen towel after draining
Cheese is separated and oily
Cause: Broiled for too long or too close to the heating element
Fix: Stir the separated oil back into the cheese if possible, or blot with bread
Prevention: Remove as soon as cheese melts; Taleggio has a high fat content and breaks easily
Cultural Context
This dish highlights the Northern Italian philosophy of pairing simple, high-quality ingredients. Taleggio dates back to Roman times and originates from Val Taleggio in Lombardy, often paired with cured meats like Prosciutto di Parma from the Emilia-Romagna region.
