About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Green Beans with Yellow Peppers, Tomatoes, and Chili Pepper | Main | Sauteed Broccoli with Olive Oil and Garlic »

Green Beans Pasticcio

I have always grown beans in my vegetable garden. They grow well and we like them. The only problem I have had are groundhogs (aka woodchucks) eating the young plants when they are only an inch or two high. So I plant two rows of beans between two rows of peas which I provide with a chicken wire fence on which to grow. I close off the ends of the 4 rows until the bean plants are well established. I actually prefer yellow Rocdor beans, but this recipe calls for green beans, so that's which I picked. Bean plants are heavy producers. I picked these beans early in the season last July when they are best, in my opinion.

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Marcella explains the meaning of pasticcio - similar to the French pastiche - you know, a bit of a mess. In cooking it refers to a mix of cheese and vegetables, meat or cooked pasta, bound by eggs or béchamel, or both. No meat or pasta in this recipe, but all the rest are present - ingredients below.

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The directions were pretty straightforward and easy to follow, with only one glitch. The beans are cut into 1-inch lengths and cooked in a sauté pan with butter and some water. Marcella's instructions call for a sauté pan that can contain all the beans snugly, but without overlapping. I have two sauté pans, but neither of them will accommodate 1 pound of beans cut into 1-inch pieces without overlapping. Marcella must have some big pans.

The final result was excellent.

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What I liked about this recipe:

A great way of using some of the bounty from my garden. And a bit of a classy way of serving up the humble green bean.

What I didn't I like about this recipe:

No problems.

Would I make it again?

Well, that was a subject of some discussion chez Doug. While this recipe is fine, fresh green beans on their own are also excellent and an anticipated crop from my garden. "The beans are ready!", is a sure sign of summer and means at least a couple of months bypassing most of the vegetable section of our local supermarket, as other crops ripen in the garden.

So, while I will make this recipe again, it will probably not be very often - perhaps when we have some friends over for dinner.

Comments (3)

The finished dish looks wonderful and I imagine you could substitute a variety of vegetables for the green beans?

As always, I do love reading about your garden Doug.

Doug, Let me know when you open the Chez Doug B&B. I'd like to book a late spring early summer week - full board, please.

I understand what you mean Doug - I'd be happy with a simple steamed green bean with a squirt or lemon and olive oil! Now that I think about it this would be a great use for those semi-tasteless beans we find in our shops in the dead of winter . . . hmm . . .

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This page contains a single entry from the blog posted on January 12, 2011 6:00 AM.

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