members recipes

Perfect side dish or antipasta when green beans & cherry tomatoes are at their peak!

Ingredients
1 lb of green beans
3 good fresh tomatoes
good quality olive oil
extra virgin olive oil
garlic
salt & pepper
fresh herbs

Serves: 6

Method
Clean the green beans.
Blanch beans in salted water. Drain & rinse in cold water.
Score the bottom of 3 nice good quality tomatoes and remove the stem root. Plunge into boiling water for 20 - 30 seconds. Drain & shock the tomatoes in ice water.
Slough the skins & de-seed tomatoes. Give them a good rough chop into chunks.

In a frying pan, over low heat add a couple of glugs of good quality olive oil. Throw in 2 whole garlic cloves (skins removed). Gently fry for a couple of minutes.

Raise heat, add the green beans & sauté for a minute.

Throw in tomatoes. Toss a couple of times in the pan & cook for 3-4 minutes until the green beans are tender but not mushy.

Remove garlic cloves. Season with salt & pepper. Add a small handful of one type of your favorite fresh herbs, chopped. (for example basil, oregano or marjoram) and a drizzle of extra virgin olive oil.

At our agriturismo we finish the dish with 30 year aged traditional balsamic. (To find the good stuff in the States can be hard & expensive). It\'s totally OK to use regular balsamic, it is just more acetic or use a squeeze of lemon.