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Salad of green beans (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.

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Ricetta tratta da “Il Grande libro della cucina vegetariana”, Ed. Könemann.
(Thanks to Quetzali per la segnalazione)

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