Another cosy, healthy dish that comes together in no time.
Green beans are one of the veggies I love to eat during the spring and summer months - available on our fruit and vegetable stalls from late May till the end of summer.
My mum loves to prepare them as a warm salad, with boiled potatoes, simply seasoned with oil and vinegar.
My version au gratin (or "gratinati" as we say in Italian) is equally simple and delicious. Hope you try it!
Ingredients (for 2)
500g green beans, trimmed
A drizzle of extra virgin olive oil
1 tbsp raisins
1 tbsp toasted pine nuts (or slivered almonds)
3 tbsp breadcrumbs
1 tbsp grated parmigiano cheese
Fresh parsley
125g mozzarella, cubed
Salt and pepper
Method
Blanche the green beans in boiling water for 1 minute then drain and transfer to a bowl.
Add the olive oil, raisins, nuts, parsley, half the mozzarella, and season with salt and pepper.
Place on a terrine or oven proof plate. Top with breadcrumbs, grated cheese, remaining mozzarella, another drizzle of olive oil.
Preheat the oven to it's highest temperature on grill mode and place the green beans on the highest rack for 2-4 minutes until the mozzarella has melted and the breadcrumbs have browned. Serve warm.
Word of the Day
Uvetta (or Uva Passa)
(Raisins, pronounced u·vét·ta)
