A blend of herbs, some beautifully oven roasted grape tomatoes, and first steamed romano beans then pan sauteed, gives this dish many levels of flavor.
My lovely wife Nicoletta loves going to the library. Books has always been a treasure to her, and I would have to say she reads veraciously, and has a bountiful collection at home in Rome, also one growing here. It is always beautiful to see when someone has a passion for something, and you see them light up and energize ready to leap at the chance to express their excitement to talk about something they love so much.
Well on one of her trips to the library recently, she stumbled upon a real gem, and since we have such a bustling kitchen she has been getting some cookbooks, this one Emerald Lagasse “Farm to Fork“. When she told and showed me the book she had gotten, I was quite excited because Emerald is one of my favorite chefs. I remember his show on the food network, Emerald Live, the passion he emitted, the use of great ingredients and his knowledge of combining spices, not to mention he had a live band playing during breaks in the food prep. I thought to myself wow cooking combined with music and a very unique and dynamic host, something I always dreamed about doing. Thumbing through the pages and drooling over the many recipes Nicoletta happened to stop at a green bean recipe that looked absolutely wonderful, and since we had some green beans bought at The Old Strathcona Market we were set in trying the recipe called “Toasted Garlic Romano Beans”, from Emerald Lagasse’s “Farm to Fork”. Here is our take on this recipe.
A blend of herbs with some nice grape tomatoes oven roasted to a beautiful sweetness, tossed with extra virgin olive oil and first steamed green beans then pan sauteed, gives this dish many levels of flavor. From the sweet and salted flavor of the oven roasted tomatoes and the pungent nuttiness of the toasted garlic to the robust fresh herbs from our garden and the star of the show lovingly and organically grown Romano beans makes this a great side dish or even a beautiful lunch with some fresh bread.
One thing that just finishes this recipe is a bit of fresh ground pepper and in true Emerald Lagasse style, BAM! a dash of coarse crushed sea salt.Print
- 300 g Romano beans
- 1/2 cup grape tomatoes halved
- 2 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 3 tablespoons extra virgin cold pressed olive oil
- 1 teaspoon coarse sea salt crushed
- 1 teaspoon fresh cracked black pepper
- Wash beans and tomatoes.
- Pre- heat oven to 350° F.
- Toss grape tomatoes with 1 tablespoon olive oil, a pinch of salt and pepper and a whole clove of garlic.
- Spread on a parchment lined baking sheet.
- Bake for about 10 minutes, remove and set aside.
- While tomatoes are cooking, bring a large pot of water to boil and toss in green beans. Cook for about 2-4 minutes then take beans out and submerge in an ice bath to stop the cooking.
- In a large skillet put 1 1/2 tablespoons olive oil and garlic till toasted a bit.
- Toss in green beans and tomatoes, rosemary, parsley,and oregano.
- Mix lightly but evenly coating all the vegetables about 2 minutes.
- Finish with a dash of cracked coarse sea salt and black pepper.
- And a finishing touch, drizzle 1/2 tablespoon olive oil.
- Serve immediately.
- Serving Size: 4 servings
And there you have it.
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