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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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Vegetables & Side Dishes
Contributed by: Marialista Calta
  • Yield: 4 servings
  • 1 lb. French green beans (haricots vert), trimmed (see note)
  • 2 tsp. minced garlic
  • 1 TBS grated lemon zest (from 2 lemons)
  • 3 TBS minced fresh flatleaf parsley
  • 3 TBS freshly grated Parmesan cheese
  • 2 TBS toasted pine nuts
  • 21?2 TBS good olive oil
  • Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. Fill a bowl with water and ice. Put beans in the boiling water and blanch 2 to 3 minutes, until tender but still crisp. Drain beans in a colander and immediately put them in the ice-water bath to stop the cooking and preserve their bright green color.
Toss together garlic, lemon zest, parsley, Parmesan and pine nuts in a small bowl and set aside. That is the gremolata.
When ready to serve, heat the oil in a large skillet over medium-high. Drain beans and pat dry. Add beans to skillet and saute, turning frequently, 2 minutes, until coated with oil and heated through. Remove from heat, add gremolata and toss well. Sprinkle with salt and pepper to taste and serve hot.
Note: Haricots vert are thin, tender green beans and are worth seeking out (and paying for). You can substitute regular (fatter) green beans. Cook those at least 2 minutes longer.
Recipe slightly adapted and reprinted from “Barefoot Contessa Foolproof” by Ina Garten (Clarkson Potter, 2012).
(This recipe was contributed as part of a "Cook of the Week" feature.)

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