"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

String Beans with Fried Shallots, Pecorino & Basil Recipe

5 stars - based on 2 votes
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This recipe for String Beans with Fried Shallots, Pecorino & Basil, by , is from The Ultimate Donovan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ginny Larkin

Category:
Category:

Ingredients:  
Ingredients:  
For the Shallots:
2 medium shallots, halved and very thinly sliced
1/2 c. Vegetable oil
For the String Beans:
2 1/2 tsp. Kosher salt, divided
1 1/2 pounds string beans, stem ends trimmed
2 tbsp. extra virgin olive oil
Freshly ground black pepper
1/4 c. Finely chopped fresh basil
2 oz. Pecorino cheese, crumbled

Directions:
Directions:
-Make the fried shallots. Place the shallot slices in a single layer on a paper towel and press with another paper towel to remove moisture.
-in a small saucepan, heat the oil over medium high heat until very hot, 2 to 3 minutes. Drop in the shallots and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
-Let cool completely. (The shallots will keep for up to 2 months in an airtight container in a cool, dry place.)
-Make the string beans and cook until they are just tender but still bright green, about 6 minutes. Drain and rinse with very cold water to stop them from overlooking.
-Dry the sauté pan and return it to very high heat. Add the oil and heat until very hot, 1 to 2 minutes. Add the green beans, the remaining 1/2 tsp. Salt and a generous amount of pepper. Cook, stirring often, until the beans are slightly charred all over, about 3 minutes.
Remove from the heat and cool completely. Combine with the fried shallots, basil and cheese and serve at room temperature.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
We didn't have Pecorino and used Romano instead. It was delicious. I would also try Asiago. Tracey, our caregiver, made it for us tonight (8/13/14) and served it hot rather than cold. The recipe is from Oprah.com . I am not a great steamed green bean eater but I could eat this everyday it is so yummy! The picture is shown with rice.

 

 

 

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