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.

« Fava Beans | Main | Smothered Green Beans with Carrot Sticks and Mortadella or Ham »

Sautéed Green Beans with Parmesan Cheese

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It was last June when I made this recipe knowing that the green beans I found in the market in January would be dismal. I picked up a pound of freshly-picked beans at the local farmer's market and went to town. These beans had traveled less than 20 minutes to get to my table.

I think that this was one of the easiest recipes I've attempted so far in the challenge. All one needed to do was snap off the 'tails' of the beans, cook them in water, and then sauté the cooked beans in butter. Dump (such a refined and glorious culinary term) on 1/4 cup of fresh parmigiano-reggiano and you ready to serve.

Of course this was wonderful - beans, butter, cheese . . . how could it not be?

Note to others - when you're attempting a simple recipe like this you will need to use the best ingredients you have - with so few ingredients a poor quality item will stand out and turn the beauty of this dish to a veritable nasty beast.

No one wants that. Put away that horrid green can of 'grated parmesan cheese product'. No. Don't put it away - THROW IT OUT!

Now.

Fresh beans - picked as soon as you can prior to cooking. Use the best butter you have. Grate some REAL parmigiano-reggiano on top - remember, if it is made ANYWHERE but the Parma area of Italy it ain't real and you won't be thrilled with the results. Real freshly grated parmigiano-reggiano practically melts on your tongue like a big ol' fluffy snowflake. Treat yourself - hold out for the real stuff.

Comments (3)

Martha :

These green beans look great. Just the way I'd like to eat them...while they're still green. Marcella suggests starting to taste at 6 minutes..and then 10-12 minutes for a finish depending on the age of the bean. But, I'll tell you after living in Tuscany for the last 6 years that by the time the beans are cooked to satisfaction they aren't green anymore and you know what color that is.
I know Marcella is insistent about well cooked vegetables but being from the States I like that al dente green bean. I've gotten used to eating my green beans "well cooked" (and with both ends snapped). If they aren't cooked enough I'm told by my resident Tuscan that they are "hard".
I still love my green beans GREEN.

This looks great Jerry.

I'm with Marcella. I think crunchy green beans taste like grass. I use plenty of salt in the boiling water and the beans stay nice and green.

Marcella Hazan:

Susie, I am glad you remember the green bean lesson. A handful of salt in boiling water and the beans - as well as broccoli, spinach, and other green vegetables - come out emerald green. Undercooking green beans is one of the currently trendy atrocities that restaurants, and the home cooks who ape them, are perpetrating. It comes down to a question of flavor, do you eat for crunch or do you eat for flavor?

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This page contains a single entry from the blog posted on January 8, 2011 8:35 AM.

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