Authentic Italian Cuisine, Also Featuring Authentic Polish CuisineAuthentic Italian Cuisine Vegetables
Green Beans in a Caper Sauce
(Serves 6)
Ingredients:
1 pound green beans
coarse-grained salt
3 tbls extra virgin olive oil
salt and pepper
For the sauce:
¼ cup capers, drained
2 oz shelled walnuts
20 sprigs Italian parsley
scallions, white part only
3 tbls butter
1 tbls extra virgin olive oil
¼ cup white wine vinegar
2 bay leaves
salt and pepper
½ cup white wine
large ripe tomatoes (to fill)
coarse- grained salt
basil leaves for decoration
Method:
Soak the beans in cold water for about an hour. Boil some cold water, add the coarse salt, and cook the beans for about 5-6 minutes. Drain the beans, cut them into thirds and place in a glass bowl. Add the olive oil and season.
For the sauce, place the capers, walnuts, parsley and scallions in a food processor and prepare a paste. Melt the butter along with the olive oil in a
pan over a low heat. Increase the heat and add the caper mixture and sauté for about two minutes, stirring constantly. Add the vinegar and bay leaves and season with salt and pepper. When the vinegar has evaporated, add the wine and cook for five minutes or until the sauce thickens. Discard the bay leaves.
Cut off the tops of the tomatoes and use a melon baller to remove the seeds and pulp. Rinse under cold running water, sprinkle a little coarse salt inside, and let rest upside down on a paper towel. Stuff each tomato with string beans and pour over some of the sauce. Serve with the basil leaves.
