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The green beans used in this dish should be slender and stringless. They appear in many recipes in Liguria, including several for savory tarts, but their principal use is as a light and tasty accompaniment for meat dishes. In the version given here, the rather sweet taste of this vegetable and the contrasting distinct sharp flavor of the anchovies are blended with butter.
- 1 1/4 pounds green beans, trimmed
- 1 sprig parsley
- 1/2 garlic clove
- 3 anchovy fillets
- 2 tablespoons olive oil
- 3 tablespoons butter
- Freshly ground pepper
Cook the beans in a saucepan of boiling salted water until crisp-tender, about 20 minutes. Finely chop the parsley with the garlic and anchovies. Saute the parsley mixture in a large skillet with the oil and butter until the anchovies disintegrate completely. Add the beans; toss to coat. Season with salt and pepper to taste. Cook 2 to 3 minutes longer. Serve hot.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
187 calories; 16g total fat; 26mg cholesterol; 120mg sodium; 10g carbohydrates; 5g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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