Green bean, Cherry Tomatoes & Balsamic

Green bean, Cherry Tomatoes & Balsamic
 
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by LaTavolaMarche

 
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Ingredients

Ingredients
Method
 
  • 1 lb of green beans
  • 3 good fresh tomatoes
  • good quality olive oil
  • extra virgin olive oil
  • garlic
  • salt & pepper
  • fresh herbs
  • Serves: 6
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.

Green bean, Cherry Tomatoes & Balsamic

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This recipe was uploaded by LaTavolaMarche

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

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.
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