Green Beans with Shaved Onion, Fried Almonds and Parmigiano-Reggiano from Best of the Best Cookbook Recipes by the editors of Food and Wine Magazine
Tuesday, November 16, 2010
1/4 cup plus 2 tablespoons extra virgin olive oil
1/2 cup whole raw almonds
1 teaspoon fleur de sel or other medium coarse sea salt
1 pound green beans, trimmed
5 ounces, Parmigiano-Reggiano cheese, any rind removed, cut into 1/3 to 1/2 inch irregular chunks
1 small red onion, thinly sliced or shaved on a mandoline or vegetable slicer
1/2 cup loosely packed fresh flat-leaf parsley leaves
Heat 2 tablespoons oil in a small skillet over medium heat. Add almonds and cook, shaking pan back and forth occasionally, until nuts are golden and start to pop, about 4 minutes. Remove from heat, sprinkle with 1/2 teaspoon salt, and stir. Remove nuts from oil with a slotted spoon and drain on paper towels, then coarsely chop.
Bring a large saucepan of well salted water to a boil. Add beans and cook until crisp and tender, about 5 minutes. Drain, transfer to a large bowl, and immediately toss beans with remaining 1/4 cup oil and 1/2 teaspoon salt.
Add cheese, onion, and parsley: toss well. Let sit for a few minutes then toss with almonds and serve.
One of the simplest and best cooking techniques I learned in Italy is to toss vegetables just pulled from the oven or a pot of boiling water with a healthy pour of good extra virgin olive oil. The heat of the vegetables brings out he perfume of the oil, allowing flavors to mingle in a way completely different from when a cold vegetable is dressed.
Posted by Donald E. Silvers at 02:28 PM |
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