in Italy

Antipasti with green beans and pine nuts

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Ingredients for 4 servings:

  • 500 g beans, green
  • Salt
  • 40 g pine nuts
  • 6 cloves garlic
  • 5 tbsp olive oil
  • 1 ½ tbsp rosemary, fresh
  • 250 g cherry tomatoes
  • 3 tbsp balsamic vinegar
  • Salt and pepper, from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

String the beans, bring 1/4 liter of salted water to a boil, and simmer for 10 minutes. Roast the pine nuts (this works very well in the microwave!), slice the garlic, and lightly fry them over low heat in 1 tablespoon of olive oil. Stir in the rosemary sprigs. Halve the cherry tomatoes. Mix the balsamic vinegar with the remaining olive oil and season. Arrange the beans and tomatoes on a platter. Spoon over the sauce, garlic, pine nuts, and rosemary. Serve with ciabatta bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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