Marinated green beans with balsamic dressing

Marinated green beans with balsamic dressing

Fagiolini all’aceto

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This Italian dish may be eaten as an appetizer or side dish. In Ferrara, they make this using the tiny green beans that are available in early June. I like to add a little cream of balsamic vinegar (crema di aceto di balsamic di Modena), which has added grape must and gives the dressing a delicious flavour.

Ingredients

Quantity Ingredient
450g green beans
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon cream of balsamic vinegar, (optional)
90ml hot water
salt
freshly ground black pepper

Method

  1. Top and tail the green beans. Heat the olive oil in a large frying pan and add the beans, stirring well to coat them in oil and vinegar, if using. Pour in the hot water and bring to the boil. Cover and simmer for 15 minutes or until the beans are tender and the liquid has evaporated. Season with salt and pepper, then serve at room temperature.
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