Give your green beans Ital­ian flare

Metro Canada (Ottawa) - - Weekend -

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.

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