John Myers
Contents
show
Ingredients
For the sauce:
- 4 Anchovy fillets, in oil
- 3 medium-sized Cloves of garlic, fresh
- 2 tbsp Extra virgin olive oil
- 2 tbsp Oil, from the anchovies
- 1 tsp Savory, dried
- 1 tsp Herbal mix, Italy, frozen or dried
- 2 tbsp Celery leaves, finely chopped, fresh or frozen
For the tomatoes:
- 1 medium-sized Tomatoes, red, fully ripe
- 1 tbsp Sunflower oil
- 3 medium-sized Cloves of garlic, fresh
- 1 pinch Black pepper, fresh from the mill
- 1 pinch Salt
To garnish:
- Parmesan, grated
- 3 Discs Tomato, fried
- 2 small Cloves of garlic, fresh
Instructions
- Wash, clean and blanch the fresh green beans for 4 minutes. Thaw frozen goods.
- Cap the garlic cloves at both ends, peel and finely chop together with the anchovy fillets. Add the remaining ingredients for the dressing and fry in a pan over moderate heat for 2 minutes. Add the beans and mix. Remove from heat and keep warm in a serving bowl.
- Cap a washed tomato generously on both sides and cut across into 3 slices of equal thickness with 2 cuts. Put in the pan and fry the tomato slices on both sides over high heat. Squeeze 3 small garlic cloves and briefly toast in the remaining oil, distribute on the tomato slices. Remove the tomato skin and add the tomatoes to the beans.
- Season well with salt and pepper. Garnish with Parmesan, serve and enjoy as a side dish.
