Salad of green beans (2)
Insalata di fagiolini (2)
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For 4 persons: 280 gr. Green beans-olive oil-lemon juice-pine nuts-tabasco-salt-pepper-80 ml. tomato puree-1 clove of garlic
Boil the green beans, put them in cold water, drain and dress with
olive oil and lemon.
Boil the mixture in a saucepan with garlic and tabasco, lower and
simmer doing reduce liquids by half.
Toast in the oven or fried pine nuts, stirring (warning, burn
early).
Serve the beans with the mixture cooled and sprinkle with toasted pine nuts.
Ricetta tratta da “Il Grande libro della cucina vegetariana”, Ed. Könemann.
(Thanks to Quetzali per la segnalazione)
