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Salad of green beans (1)


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For 4 people: 500 g of green beans, 60 gr shelled hazelnuts, 20 g pine nuts, 1 bunch of Arugula, 1 ripe tomato, vinegar, extra virgin olive oil, salt


Clean green beans, wash them quickly under running water and Cook 20-25 minutes to steam around until they are al dente, drain and allow to cool.
Pour the nuts and pine nuts in a baking dish, roast them in a preheated oven at medium heat, for 5-10 minutes and let them cool down well.
Wash the arugula, dry it and slice it finely placing it in a bowl.
Dice the tomatoes and season with salt and oil.
Cut in small pieces baked beans and mix with Arugula, add the finely chopped hazelnuts and season with salt, oil and a few drops of vinegar.
Pour the salad into 4 plates, place the Center on marinated Tomatoes, garnish with toasted pine nuts and serve immediately.

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(Thanks to Marina Berati per la segnalazione)

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