Italian green beans – Fagiolini alla genovese

Ingredients for 2 servings:

• 120 g green beans
• 3 anchovy fillets in oil
• 3 medium-sized garlic cloves
• 2 tbsp extra virgin olive oil
• 2 tbsp oil (from the anchovies)
• 1 tsp savory
• 1 tsp Italian herbs
• 2 tbsp celery leaves, finely chopped
• 1 m.-large tomato(s), fully ripe
• 1 tbsp sunflower oil
• 3 medium-sized garlic cloves
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of salt
• e.g. Parmesan, grated
• 3 tomato slices, fried
• 3 small garlic cloves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Spicy beans with garlic and anchovies as a side dish. Served with roasted tomatoes. Recipe from Liguria.

Wash and trim the fresh green beans, and blanch for 4 minutes. Defrost frozen beans. Trim both ends of the garlic cloves, peel them, and finely chop them along with the anchovy fillets. Add the remaining sauce ingredients and fry in a pan over moderate heat for 2 minutes. Add the beans and mix. Remove from the heat and keep warm in a serving dish. Generously trim both ends of a washed tomato and cut it crosswise into 3 equal-thick slices. Add to the pan and fry the tomato slices over high heat on both sides. Press in 3 small garlic cloves and fry briefly in the remaining oil. Spread them over the tomato slices. Remove the tomato skins and add the tomatoes to the beans. Season well with salt and pepper. Garnish with Parmesan cheese, serve, and enjoy as a side dish.