YELLOW WAX BEANS STRACOTTO IN SOFFRITTO WITH SALSA VERDE
Steps:
- Heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the beans, sprinkle with 1/4 teaspoon of the salt, and cook for about 2 minutes, until they are slightly browned. Move the beans to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize. Add the Soffritto and anchovies, and stir to combine the ingredients and to coat the beans with the Soffritto. Reduce the heat to low, season the beans with the remaining 1/4 teaspoon of salt, and cook for about 2 minutes. Add 1 cup of water to the pan, and simmer the beans until they are very tender, about 20 minutes for wax beans and 30 minutes for Romano beans. If there is still water in the pan, remove the lid, increase the heat to high, and cook until the water evaporates. Serve the beans warm or at room temperature. Transfer the beans to a serving dish, spoon 1/4 cup of salsa verde over them, and serve with the remaining salsa verde on the side.
- salsa verde
- Combine the anchovies, capers, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender. Add half of the parsley, mint, and marjoram leaves and pulse until the herbs are finely chopped. Turn off the machine and scrape down the sides of the bowl with a rubber spatula. Add the remaining herbs and the remaining olive oil and purée, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil, if necessary, to obtain a loose, spoonable salsa. (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor. Also, over-processing the salsa verde will incorporate too much air, making it fluffy and also too smooth. I like to see some flecks of herbs in my salsa verde.) Turn the salsa verde out into a bowl and stir in the lemon juice. Taste for seasoning and add more salt or lemon juice if desired. Use the salsa or transfer it to an airtight container and refrigerate for up to two days-any longer and it will lose its pretty green color and vibrant flavor. Bring the salsa to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
SOFFRITTO
Soffritto is a combination of sautéed onions, celery, and carrots, and it is the base of much Italian cooking. We start many of our dishes by sautéing these ingredients, and then we have this, a very dark soffritto, that we cook for four hours, after which the vegetables are transformed into a rich, thick paste. We make the soffritto in big batches and use it as a starting point for many of our ragùs, such as the duck ragù (see Gnocchi with Duck Ragù, page 187), the wild boar ragù (see Maltagliati with Wild Boar Ragù, page 185), and the ragù bolognese (see Garganelli with Ragù Bolognese, page 189). We also use it to make a rich contorni-Yellow Wax Beans Stracotto in Soffritto with Salsa Verde (page 260)-that we serve in the Osteria. This soffritto might seem oily, but don't let that scare you as it's used to start dishes where olive oil would normally be used. At the restaurant, we chop the carrots and celery in a food processor, but we chop the onions by hand to avoid their becoming a watery purée.
Yield makes about 3 cups
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onions and cook for about 20 minutes, stirring frequently, until they are tender and translucent. Add the carrots and celery, reduce the heat to medium, and cook the vegetables, stirring often, for about 3 hours, until the soffritto is a deep brown caramel color and the vegetables are almost melted. If the vegetables start to sizzle and stick to the bottom of the pot, reduce the heat to low and continue cooking. Use the soffritto or let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to a week or freeze for up to several months.
YELLOW WAX BEAN CASSEROLE
A new and tasty holiday idea in place of the green bean casserole. This recipe incorporates many of the ingredients in the traditional green bean casserole using fresh mushrooms and making my own sauce with a tasty new twist. My family loves this new recipe. I hope yo enjoy it too. This can be made ahead and heated in the...
Provided by Pat Duran
Categories Vegetables
Time 15m
Number Of Ingredients 15
Steps:
- 1. Place drained beans in a buttered casserole dish. Set aside.
- 2. In a skillet add the chopped bacon, onion, mushrooms, salt, pepper and sugar. Slowly saute until onion start to shrink, about 20 minutes.
- 3. Add garlic and saute another minute. Srizzle in the white wine vinegar. Stir to blend, season with more salt and pepper if needed.
- 4. Pour mixture over beans in casserole and gently fold in. Set aside covered while making the sauce.
- 5. Sauce: Combine the butter, bacon grease, onion dip, white wine vinegar and sugar in the slillet over medium heat . Stir to blend and combine well. Drizzle over bean mixture and fold in gently until well coated. Heat in warm oven or micro-wave until heated through. Note: You can place in the refrigerator until dinner and heat up until heated through about 25 minutes.
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