I adore green beans in every way as a salad, a stew, it is also good and full of cellulose, and it is also a vegan food. This is how they prepare similarly in Genoa, but I use weed dill spice instead of parsley, it's tastier because it gives it a better taste and flavor to the dish.
Ingredients: total time; 25 min, very easy, 4 persons
600 g of green beans
5 anchovies
2 cloves of garlic
extra virgin olive oil
pinch of salt
pepper to taste
weed dill
Preparation:
Wash and clean the green beans and cut them at both ends of the stalk. And put them to cook in salted water for 10 minutes, if you like softer, cook for another 5 minutes more.
When it is cooked, drain it well through a strainer.
While the green beans are draining, finely chop the garlic and weed dill.
Pour olive oil into a deeper pan and wait for it to heat up a bit, then put the chopped anchovies and add the garlic and simmer for 5 minutes. Then put the green beans, add salt, pepper to taste and spices, mix and remove from the heat. You can serve the beans immediately. Buon appetite!
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