I buy these amazing french green beans at my local etnic food store. I just love them. As we eat them quite often I need different ways to prepare them. I found this recipe at Barefoot Contessa and it is delicious. Goes well with both fish and meat.
Haricot vert Gremolata
4 servings, as a side
1 pound fresh green beans (Haricot vert), trimmed
2 garlic cloves, minced
1 tbsp lemon zest, grated
3 tbsp fresh flat-leaf parsley, minced
3 tbsp freshly grated Parmesan cheese
2 tbsp toasted pine nuts
2 tbsp good olive oil
Seasalt and freshly ground black pepper
Bring a large pot cook of water to a boil. Add the green beans and cook on medium heat for 3-4 minutes, until tender but still crisp. Drain and immediately put them into a bowl of ice water to stop the cooking.
Drain again, pat dry with paper towel.
Gremolata
Toast the pine nuts in a dry frying pan for a couple of minutes. Mince the garlic and parsley in a pestle and mortel. Toss garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
Heat the olive oil in a large sauté pan over medium-high heat. Add the beans to the pan and fry for about 2 minutes, until coated with olive oil and heated through. take the pan off the heat and stir in the gremolata.
Sprinkle with seasalt and black pepper. Serve hot.
4 servings, as a side
1 pound fresh green beans (Haricot vert), trimmed
2 garlic cloves, minced
1 tbsp lemon zest, grated
3 tbsp fresh flat-leaf parsley, minced
3 tbsp freshly grated Parmesan cheese
2 tbsp toasted pine nuts
2 tbsp good olive oil
Seasalt and freshly ground black pepper
Bring a large pot cook of water to a boil. Add the green beans and cook on medium heat for 3-4 minutes, until tender but still crisp. Drain and immediately put them into a bowl of ice water to stop the cooking.
Drain again, pat dry with paper towel.
Gremolata
Toast the pine nuts in a dry frying pan for a couple of minutes. Mince the garlic and parsley in a pestle and mortel. Toss garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
Heat the olive oil in a large sauté pan over medium-high heat. Add the beans to the pan and fry for about 2 minutes, until coated with olive oil and heated through. take the pan off the heat and stir in the gremolata.
Sprinkle with seasalt and black pepper. Serve hot.
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