Give your green beans Italian flare
1. In nonstick frying pan, heat oil and 1 tsp (5 ml) of the butter over medium heat until butter melts. Add shallots, salt and sugar. Cook, stir- ring frequently, 10 minutes or until golden brown and caramelized. If necessary, add 1 tbsp (15 ml) of water to prevent sticking. Stir in balsamic vinegar. Cook 30 seconds or until reduced; set aside. 2. Meanwhile, in pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp. Drain well. Return to pot; toss with remaining 2 tsp (10 ml) butter until butter is melted and beans are coated. Stir in shallot mixture until combined. Transfer to serving dish; sprinkle with shaved Parmigiano.
This recipe serves four.