Green beans

Tutte le ricette di questa sezione sono frutto di esperienza, creatività e…. passaparola di Eleonora Berto, presenza quotidiana al nuovo negozio de “El Tamiso” Sotto il Salone n^28 a Padova. Gli ingredienti sono tutti da agricoltura biologica e le dosi sono indicativamente per quattro persone.

GREEN BEAN SALAD

INGREDIENTS: gr. 800 green and yellow green beans (or snow peas), salt, extra olive oil, pepper (if you like).

PROCEDURE: Peel off the ends of the green beans (or snow peas), wash them quickly in running water. In the meantime, boil a large liter of water with a little salt. Dip the green beans (or snow peas) in it and cook for 10/15 minutes. Drain and season. Alternatively, you can steam them, they will keep more texture and taste.

STEWED ROASTING PANS (SNOW PEAS WITH SAUCE)

INGREDIENTS:

700/800 g of snow peas, a medium onion, 1 clove of garlic, 500 g tomato for sauce (or peeled tomatoes), salt, 3 or 4 spoons of extra virgin olive oil.

PROCEDURE: Peel off the ends of the snow peas, wash quickly under running water. In a pan, gently fry the onion with 3 or 4 tablespoons of extra virgin olive oil. Add the tomato cut into pieces (or the peeled ones), the whole garlic clove and cook for 10 minutes. Divide the snow peas into two or three pieces and place them in the sauce with a ladle of warm or hot water, add the salt and cover with the lid. After about 20 minutes they will be ready. Great side dish and dressing for pasta and rice.

PASTA WITH PESTO

INGREDIENTS: 320 g pasta, 300 g green beans, 1 medium potato, 4 or 5 tablespoons of basil pesto, salt.

PROCEDURE: Boil the water for the pasta. In the meantime, peel the green beans and wash them, peel the potato and cut it into small pieces. When the water boils, add the salt, throw in the vegetables and after 5 minutes throw in the pasta. Cook for the time indicated on the package. Drain everything while keeping a little cooking water. Drizzle with the pesto, mix well and serve immediately.

FOR THE PESTO

INGREDIENTS: a handful of basil leaves -about 30 grams-, a clove of garlic, a little salt, a tablespoon of grated Parmesan cheese, a tablespoon of grated pecorino cheese, a tablespoon of pine nuts, a glass of extra virgin olive oil.

PROCEDURE: wash and dry the basil gently without making it dark. Put in the mortar (marble and wooden pestle!) the garlic clove, (peeled) the basil, the salt and the pine nuts. Beat well, incorporating the oil a little at a time, add the cheeses and continue to beat until a thick and homogeneous cream is obtained. You can also do it with the blender, following the same sequence, but the result will be different. It can be kept in the refrigerator for a few days.

RUSTICA OF CARASAU BREAD AND GREEN BEANS

INGREDIENTS: gr. 500 green beans, 500 zucchini, a medium onion, salt, 200 g ricotta (better than sheep), 2 or 3 tablespoons extra olive oil, 50 g grated parmesan cheese, ½ liter of vegetable broth, 200 g carasau bread, chopped basil or marjoram leaves.

PROCEDURE:

Peel the green beans, wash them and boil them in salted water for 10 minutes (or steam, al dente) and keep aside. Prepare the vegetable broth with celery, carrot and onion or with the nut, and keep aside. Wash the zucchini and cut them into fine rings, slice the onion and put everything in a pot with ½ cup of water and a little salt to cook for 15/20 minutes over low heat. Let it cool and then add the ricotta, the chopped herbs and the cooked green beans cut into small pieces, mix with a

fork.

At this point, prepare it RUSTICA:

Grease a baking pan and cover the bottom with carasau bread, cover with a few spoonfuls of vegetables and ricotta. Form another layer of carasau bread, drizzle with a ladle of broth, a sprinkling of Parmesan cheese and a little oil. Top with vegetables and cottage cheese. Continue the layers, finishing with vegetables and ricotta, broth, Parmesan cheese and a drizzle of oil. Bake for 20 minutes at 180 degrees (when the oven is already hot).

GREEN BEANS IN A BOAT

INGREDIENTS:

gr. 500 green or yellow green beans, 2 large eggplants, 1 clove of garlic, parsley, salt, extra olive oil, 2 tablespoons of flaked Parmesan cheese.

PROCEDURE:

Peel the green beans, wash them and boil them in salted water for 10 minutes. Divide the eggplants (lengthwise), prick the pulp with a fork. Place them in a pan, season with salt and oil and bake at 180 degrees for 20/30 minutes. Fill the eggplants with green beans seasoned with chopped garlic and parsley, a few flakes of parmesan and a little oil, bake another 5 minutes.

ALTERNATIVELY, eggplants can be steamed, divided in half, then seasoned and, once filled, placed in a pan, over low heat, to complete cooking.