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My List 0 Item | 05/21/2018
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The past week-end we attended a foodies cooking group party. I always enjoy attending them. The rules are simple: Each couples have to bring a dish and share the ingredients and the instructions with the group. I had a choice between a salad and a side dish. I selected the side dish and the Green Beans Gremolata was the first dish that came to mind.
It sure was a great decision as the whole dish was gone and I was happy to hear how everyone had enjoyed it.
Last night we needed a vegetable dish to go with our bone in pork chop. Right there and then it was decided to remake the green beans gremolata for us at home.
This dish, you can eat it either hot off the skillet, or cold. I personally prefer it cold.
The squeeze of lemon at the last-minute gives it a nice final touch and enhances all the flavors.
Easy to make and healthy.
Bon Appetit!
Giangi
servings: 2 prep time: 10 minutes cook time:Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through.
Remove from the heat, add the gremolata and toss well.
Sprinkle with lemon juice and serve.
