European
Italy - Side Dishes
Fagiolini all'Olio e Limone
Chef's Menu Description
A crisp, refreshing Italian side dish of tender summer green beans blanched until vibrant, then tossed warm in robust fruity olive oil, minced garlic, fresh lemon juice, and torn herbs.
Ingredients
- • 500g fresh fine green beans (fagiolini), topped and tailed
- • 4 tbsp high-grade extra virgin olive oil
- • 1 small clove garlic, grated or finely minced
- • Juice and zest of 1/2 unwaxed lemon
- • Flaky sea salt and cracked black pepper
- • Handful of fresh basil leaves or mint, roughly torn
Preparation Steps
1
Phase 1
Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 4-5 minutes until just tender yet retaining a lively snap. Drain and steam dry for 1 minute.
2
Phase 2
While beans are warm, whisk together extra virgin olive oil, lemon juice, grated lemon zest, minced garlic, salt, and freshly cracked black pepper in a serving bowl.
3
Phase 3
Tip the warm green beans directly into the dressing. Toss gently so the residual heat absorbs the garlic and citrus oil.
4
Phase 4
Scatter torn fresh basil or mint over the top and serve warm or at room temperature.