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Ingredientes
- 1 lb Green beans
- 4 Tbsp. Butter
- 1 lrg Shallot chopped
- 1 Tbsp. Balsamic vinegar plus
- 1 tsp Balsamic vinegar Black pepper, freshly grnd
Direcciones
- Top and tail beans and leave them whole unless they are very large. In which case, cut them diagonally into 1-inch pcs. Drop into a large pot of boiling, salted water and cook just till they lose their raw taste - 4 to 5 min. Immediately drain and run cool water over to stop the cooking. These can be done well ahead and kept at room temperature.
- To serve, put 1 Tbsp. of butter in a frying pan set over medium heat. Saute/fry shallot for a couple of min, then toss beans into the mix. As you cook them, put the remaining butter and vinegar in a small saucepan. Heat over medium heat, stirring till the butter browns - 2 to 3 min. Immediately stir into the beans, sprinkle with pepper, and serve.
- This recipe serves 4.
- Comments: A lot of to-do has been raised recently about the uses of balsamic vinegar, so potent it can overpower a tender salad, but sometimes perfect in cooking to give a complex resonance we can't quite put a finger on. This is one such, though you could use aged sherry vinegar with equal aplomb.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 108 | 43% |
| Total Fat 12.38g | 15% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 89mg | 4% |
| Potassium 424mg | 12% |
| Total Carbs 27.47g | 7% |
| Dietary Fiber 10.7g | 36% |
| Sugars 0.21g | 0% |
| Protein 8.12g | 13% |
