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Fagiolini alla panna
by
Frank Fariello
Calificación: 5.0
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%20think%20of%20Italian%20style%20green%20beans,%20fagiolini%20in%20umido%20(green%20beans%20in%20tomato%20sauce)%20is%20likely%20to%20come%20to%20mind%20or%20perhaps%20fagiolini%20all'agro,%20a%20simple%20green%20bean%20salad.%20Here%20is%20a%20less%20well%20known%20but%20perfectly%20delicious%20dish%20from%20Lombardia%20that%20I%20recent%20came%20across%20while%20%20perusing%20a%20little%20cookbook%20called%20La%20cucina%20lombarda%20by%20Alessandro%20Molinari%20Pradelli:%20green%20beans%20simmered%20in%20cream.%20I%20can%20almost%20guarantee%20that%20once%20you%20try%20this,%20it%20will%20become%20a%20regular%20part%20of%20your%20repertoire!%3C/p%3E%3Cp%3EIngredients%20(for%204-6%20servings)%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ETrim%20off%20the%20ends%20of%20your%20green%20beans,%20then%20plunge%20them%20into%20a%20big%20pot%20of%20well-salted%20boiling%20water.%20Cook%20them%20until%20they%20are%20quite%20al%20dente,%20remembering%20that%20they%20will%20cook%20some%20more%20later.%20This%20should%20take%20no%20more%20than%205%20minutes%20or%20so,%20depending%20on%20the%20size%20and%20quality%20of%20the%20beans.%3C/p%3E%3Cp%3EWhile%20the%20green%20beans%20are%20boiling%20away,%20gently%20sweat%20your%20chopped%20shallot%20in%20the%20butter%20in%20an%20ample%20skillet%20or%20saut%C3%A9%20pan%20until%20soft%20but%20not%20browned.%3C/p%3E%3Cp%3ETransfer%20the%20green%20beans%20from%20the%20boiling%20water%20right%20into%20the%20skillet%20and%20mix%20them%20well%20with%20the%20butter%20and%20shallot%20soffritto.%20[NB:%20If%20you%20like,%20you%20can%20'refresh'%20the%20green%20beans%20in%20cold%20water%20before%20adding%20them%20to%20the%20skillet,%20which%20will%20help%20them%20retain%20their%20color,%20but%20being%20a%20bit%20lazy%20I%20often%20skip%20this%20step.]%20Raise%20the%20flame%20just%20a%20bit%20and%20let%20the%20green%20beans%20braise%20for%20a%20few%20minutes,%20stirring%20frequently,%20so%20they%20can%20absorb%20the%20flavors%20of%20the%20soffritto.%3C/p%3E%3Cp%3ENow%20add%20your%20cream,%20enough%20to%20just%20about%20cover%20the%20beans.%20Season%20with%20salt,%20pepper%20and%20nice%20scrape%20of%20nutmeg.%20Raise%20the%20flame%20a%20bit%20more%20so%20that%20the%20cream%20bubbles%20fairly%20vigorously.%20Continue%20stirring%20from%20time%20to%20time,%20and%20simmer%20until%20the%20cream%20has%20thickened%20into%20a%20saucy%20consistency.%20Taste%20and%20adjust%20for%20seasoning%20if%20need%20be.%3C/p%3E%3Cp%3EMix%20in%20the%20chopped%20parsley%20and%20serve%20immediately.%3C/p%3E%3Cp%3ENOTES:%20The%20great%20thing%20about%20this%20dish,%20as%20for%20any%20braised%20vegetable%20dish,%20is%20that%20you%20can%20use%20green%20beans%20that%20may%20have%20been%20around%20for%20a%20while%20without%20much%20trouble.%20That%20is,%20in%20fact,%20what%20I%20did%20this%20time%20and%20I%20can%20tell%20you%20the%20results%20were%20more%20than%20satisfactory.%3C/p%3E%3Cp%3EThis%20makes%20for%20a%20fine%20contorno%20for%20grilled%20meats,%20in%20particular.%20I%20would%20not%20serve%20it,%20on%20the%20other%20hand,%20with%20a%20braised%20meat%20dish.%20And%20I%20actually%20had%20it%20as%20a%20vegetarian%20lunch%20one%20day,%20with%20a%20nice%20chunk%20of%20crusty%20bread.%3C/p%3E){kind=link}