You may also like
Categories:
extra-virgin olive oil beans kosher salt tomato paste anchovy salsa anchovy capers garlic kosher salt extra-virgin olive oil parsley leaves mint leaves marjoram leaves lemon juice
Viewed: 52 - Published at: 2 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1 pound yellow wax beans or yellow Romano beans, ends trimmed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon double-concentrated tomato paste
- 1/2 cup Soffritto (page 28)
- 2 anchovy fillets (preferably salt-packed), rinsed, backbones removed if salt-packed, and minced
- 1/2 cup Salsa Verde (recipe follows)
- 6 anchovy fillets (preferably salt-packed), rinsed, backbones removed if salt-packed, and finely chopped
- 2 heaping tablespoons capers (preferably salt-packed), soaked for 15 minutes if salt-packed, rinsed and drained
- 3 garlic cloves
- 1/2 teaspoon kosher salt, plus more to taste
- 2/3 cup extra-virgin olive oil
- 3/4 cup packed fresh Italian parsley leaves
- 1/3 cup packed fresh mint leaves
- 1/4 cup packed fresh marjoram leaves
- 1 1/2 teaspoons fresh lemon juice, plus more to taste
- (makes about 1 cup salsa)
Method
- Heat the oil in a large saute pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes.
- Add the beans, sprinkle with 1/4 teaspoon of the salt, and cook for about 2 minutes, until they are slightly browned.
- Move the beans to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize.
- Add the Soffritto and anchovies, and stir to combine the ingredients and to coat the beans with the Soffritto.
- Reduce the heat to low, season the beans with the remaining 1/4 teaspoon of salt, and cook for about 2 minutes.
- Add 1 cup of water to the pan, and simmer the beans until they are very tender, about 20 minutes for wax beans and 30 minutes for Romano beans.
- If there is still water in the pan, remove the lid, increase the heat to high, and cook until the water evaporates.
- Serve the beans warm or at room temperature.
- Transfer the beans to a serving dish, spoon 1/4 cup of salsa verde over them, and serve with the remaining salsa verde on the side.
- Combine the anchovies, capers, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.
- Add half of the parsley, mint, and marjoram leaves and pulse until the herbs are finely chopped.
- Turn off the machine and scrape down the sides of the bowl with a rubber spatula.
- Add the remaining herbs and the remaining olive oil and puree, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil, if necessary, to obtain a loose, spoonable salsa.
- (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.
- Also, over-processing the salsa verde will incorporate too much air, making it fluffy and also too smooth.
- I like to see some flecks of herbs in my salsa verde.)
- Turn the salsa verde out into a bowl and stir in the lemon juice.
- Taste for seasoning and add more salt or lemon juice if desired.
- Use the salsa or transfer it to an airtight container and refrigerate for up to two daysany longer and it will lose its pretty green color and vibrant flavor.
- Bring the salsa to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
