The Spamwise Chronicles

Fagiolini e Zucchine

Fagiolini e zucchine

Fagiolini e zucchine, otherwise known as “string beans and zucchini” in English

There is little in this world more beautiful and humble than a bowl of string beans. It’s one of the more unappreciated of vegetables.

Simmer about 1/2 lb. trimmed green beans in lightly salted water about 2-3 minutes, then drain and plunge in ice water. This will help stop the cooking and preserve the color. Next, add some olive oil and chopped garlic in a large skillet; warm the olive oil over medium heat. When the garlic turns a pale off-white, after about a minute, add the green beans and coarsely diced zucchini to the pan along with a pinch of salt and pepper. Cook until the green beans and zucchini are tender, about 5 to 6 minutes. Stir in some chopped herbs of your choice and serve at once.

That’s the basic template. From there, you can go in various directions, like:

* 1-2 anchovy fillets, mashed, then added to the skillet as you cook the garlic; OR
* 1/2 cup coarsely diced tomatoes; OR
* 1/4 cup pitted, chopped olives; OR
* 1/2 cup cooked chickpeas; OR
* 1 to 2 tablespoons lemon juice or white wine vinegar stirred in prior to serving.

Or leave it plain, as pictured. It’s delicious all by itself.

Time: About 20 minutes, including prep.

This entry was published on August 24, 2012 at 8:25 am. It’s filed under cooking, food, food photography, general, Italian food, recipe, summer and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Fagiolini e Zucchine

  1. I agree. And there are so many different types of beans – people seem to think they are either just green or wax.

    Like

    • That may be because people usually don’t venture out of their comfort zones. Hopefully this blog and resources like it can change how folks think, or at least provide inspiration.

      Like

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