Ligurian green beans are a very inviting summer side dish.
In Genoese cuisine, there are many recipes that use green beans, and this is an ancient recipe that I recommend you try 😉
Since the sweltering heat continues, it is preferable to enjoy simple, light dishes that require little time.
And then you don’t have much desire to turn on the stove or the oven.
In this period, fresh green beans are available, so let’s take advantage of it to prepare tasty dishes.
Green beans are low in calories, so they are suitable even if you are dieting.
Yesterday I stopped by the greengrocer and bought some: I used part of them to prepare spaghetti with zucchini and pesto and the others for this recipe 😉
Today for lunch, I enjoyed them accompanied with fish.
If you don’t have marjoram, you can use basil leaves.
I didn’t use salt because it was already present in the anchovies.
P.S.: I suggest you also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 239.13 (Kcal)
- Carbohydrates 16.86 (g) of which sugars 7.02 (g)
- Proteins 12.13 (g)
- Fat 15.90 (g) of which saturated 1.88 (g)of which unsaturated 8.32 (g)
- Fibers 6.22 (g)
- Sodium 838.55 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ligurian Green Beans
- 1.76 lbs green beans
- 10 fillets anchovy in oil
- 1.76 oz pine nuts
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste marjoram
Tools
- 1 Pot
- 1 Pan
- 1 Knife
- 1 Spoon
Steps for Ligurian Green Beans
Clean the green beans by trimming the ends and rinsing them under cold tap water.
Cook them in a pot full of salted water for 15 – 20 minutes.
In a large pan, pour a tablespoon of oil with the garlic and after a few minutes add the anchovies and pine nuts. (Those who don’t like garlic can remove it).
Once the anchovies have melted and the pine nuts are toasted, add the green beans and let them flavor for about 5 minutes.
Turn off the heat and add marjoram to taste.
Serve the Ligurian green beans immediately, either on their own or accompanied with meat or fish.
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