Green Beans Genova Style
Fagiolini alla Genovese


*required fields



thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Green Beans Genova Style this recipe: Print
Green Beans Genova Style
Fagiolini alla Genovese
cookbook: Lidia Cooks from the Heart of Italy
main ingredients: anchovies
recipe
user comments (0)
Share:

serves: 6 servings

Here's another example of a simple vegetable sauté with brilliant Genovese touches. As in the preceding spinach recipe, anchovies provide salty savor to the green beans, and slivers of garlic and lemon bring additional flavor notes. Great as a vegetable side dish anytime, these beautiful beans make a particularly delicious accompaniment to grilled steak or lamb chops.
 

Ingredients

1½ pounds fresh green beans
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 garlic cloves, sliced
¼ lemon, sliced in thin 1/4-moon slices
6 small anchovy fillets, finely chopped
½ teaspoon kosher salt

Directions

Bring a large pot of salted water to boil, and prepare a large bowl with ice and water to chill the beans after you cook them. Trim both ends of the beans and remove the strings, if they have them. Toss all the beans into the boiling water, and cook until tender but not mushy, about 7 minutes. Lift the beans from the cooking water, and drop them into the ice bath to set their color. When cool, drain the beans, and dry them on towels. One by one, split the beans open along the seam with your fingernail or a paring knife, and separate each into two long halves, with the small seeds exposed. Open all the beans this way.

Pour the olive oil into the pan, drop in the butter, and set over medium-high heat. When the butter is melted, scatter in the garlic slices and get them sizzling, scatter in the lemon slices, and drop in the chopped anchovies. Cook and stir for a couple of minutes, until the anchovies melt into the oil, then toss all the split beans into the pan. Season with the salt, and cook for 2 or 3 minutes, tossing the beans continuously in the flavorful oil, until they're thoroughly coated and hot. Serve immediately.

Lidia Cooks from the Heart of Italy w/FREE 30-min. DVD

Lidia's Lastest Cookbook! "Lidia Cooks from the Heart of Italy" features 175 regional recipes from 12 regions of Italy, PLUS, for limited time only, get a FREE 3-minute DVD along with the book. Get your autographed copy today!

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!