Courgettes and green beans with mint

Courgettes and green beans with mint

Zucchini e fagiolini alla menta

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This dish is a favourite of mine and can be eaten either as an antipasto or as an accompaniment for various dishes. The Italians tend to cook their vegetables more than other people – and certainly don’t serve them almost raw as the French would. They need to be at the most al dente, or ‘to the tooth’. To test, stick the tip of a sharp knife into the vegetable: if it offers resistance, cook a little longer; if there is little resistance, it should be ready. But ultimately it is all a matter of taste…

Ingredients

Quantity Ingredient
200g green beans, trimmed
300g small courgettes, trimmed and quartered lengthways
salt
3 garlic cloves, peeled and roughly sliced
1 bunch fresh mint leaves
6 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
or 1/2 lemon, juiced
pepper

Method

  1. In a large pan, cook the beans and courgettes in boiling salted water until al dente, probably about 15 minutes. Drain both and when still warm put in a bowl. Add the garlic, mint and oil, season with salt and pepper to taste and mix in the vinegar or lemon juice.
  2. Leave at room temperature, uncovered, for at least half an hour to allow the vegetables absorb the flavours. The longer you leave them to infuse, the darker, softer and more garlicky they will become.
  3. Serve with some good bread.

Leftovers

  • Any leftover courgettes or beans will be delicious spread onto crostini (pieces of toasted bread).
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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