Ligurian green beans are the typical ‘smart grandma’ dish: economical, nutritious, easy to make, and incredibly tasty. Mediterranean simplicity and taste in one dish.
They taste of nature and saltiness like Liguria, with its splendid sea and green hills, and as a good Ligurian, they couldn’t be missing from my table.
They may look like ordinary boiled green beans, but they are much more. Captivating and tasty, just look closely to see that there’s much more: the briny note of anchovies, the golden crunch of pine nuts, olive oil wrapping everything with kindness, and the unexpected freshness of a mint touch.
A perfect balance like a walk in Portofino.
A reserved dish, not flashy, but those who taste it immediately understand its strength, the elegant Ligurian taste, born from the land (the green beans), the sea (the anchovies), and the maritime pines (the pine nuts)
Green beans are light, rich in fiber, antioxidants, and minerals: they aid the intestines, heart, eyesight, and weight control. Excellent for healthy diets and easily digestible.
You can prepare them in a few minutes, and they are great either hot or cold.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the preparation of Ligurian green beans
- 1.1 lbs green beans
- 1 tbsp pine nuts
- 5 fillets anchovies in oil
- 2 tbsps apple cider vinegar
- 6 leaves fresh mint
- as needed extra virgin olive oil
- as needed coarse salt
Tools
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Plate
- 1 Pot
- 1 Colander
- 1 Fork
Steps for the preparation of Ligurian green beans
To prepare the delicious Ligurian green beans, start by trimming the ends with a knife.
If they are too long, you can cut them in half.
Wash them thoroughly under running water.
Bring a pot with plenty of water to a boil. Once boiling, salt with the coarse salt and add the green beans. Cook for 8-12 minutes. The cooking time varies depending on the size of the green beans.
Cook until they are tender but still crunchy and green.
Drain them and immerse them in ice water to stop cooking and fix the bright green color.
After 2 minutes, drain them again and set aside.
In a bowl, mash the anchovy fillets with a fork until creamy, then add vinegar and stir until it dissolves completely.
Slowly add the extra virgin olive oil and mix until you obtain an emulsion.
Let it rest for 5 minutes to blend the flavors.
In a hot nonstick skillet, toast the pine nuts over medium heat for about 2 minutes, stirring often to prevent burning.
When they are golden and fragrant, remove them from the heat and set them aside.
In a salad bowl, add the green beans and dress them with the anchovy, vinegar, and oil emulsion, mixing gently.
Add the toasted pine nuts and the hand-broken mint leaves, not cut with a knife (to avoid oxidation).
If necessary, adjust the salt, but taste first: the anchovies are already salty.
Serve them warm or at room temperature and …
Enjoy your meal from Barbara!
Storage and Tips
Store the Ligurian green beans in an airtight container or on a plate wrapped in plastic wrap in the fridge for up to two days.
Be careful as the mint tends to lose its aroma after the first day, and the pine nuts become soggy. If possible, store the dressing separately and assemble it before serving. You can boil the green beans and toast the pine nuts the day before. Store separately in the fridge, and dress at the last moment.
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FAQ (Questions and Answers)
Can they be frozen
No
Can I use anchovy paste instead of anchovies in oil?
Yes, you can use it. About two teaspoons
