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Recipe of the Week: Green Beans in Padella


PHOTO PROVIDED Chef Loretta Paganini

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.