Recipe of the Week: Green Beans in Padella
This two-cooking method will keep your beans tasting delicious and help them retain their bright green color. A light and flavorful recipe from Rome that can be made with broccoli, cauliflowers or Brussels sprout, as well. Serves eight. (Chef tip: To blanch green beans, cook in lightly salted water for five minutes. Drain immediately and place in ice water to chill and stop the cooking process.)
2 pounds fresh green beans, trimmed
1 lemon, halved and juiced
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup vegetable stock
1 teaspoon sea salt
1/8 teaspoon freshly ground red pepper flakes
1/4 cup fresh Italian parsley, finely chopped
1/4 cup grated Pecorino cheese
Trim the ends of each green bean. Blanch them in salted water until crisp-tender, about five minutes. Shock in an ice bath to stop the cooking. Drain and set aside.
Heat olive oil in a large skillet, and sauté onions and garlic. Add stock and lemon juice, and cook for a few minutes. Add blanched green beans. Season with salt, red pepper flakes and parsley. Put the prepared green beans and sauce in a serving dish. Sprinkle with cheese and serve.