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
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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. |
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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