Fagiolini Saltati in Padella (String beans,tossed, skillet style)
I love creating a stir on my Facebook page. Who knew string beans would create such excitement? We are always excited about String beans in my house.
This is what happens when you find a bag of blanched string beans in your freezer. Don't worry, in my freezer, they haven't been there long. I had a few grape tomatoes in my basket to use up and there is always garlic around en.this kitchen. This dish is also called "Saltati in padella" or tossed in the skillet, referring to a quick toss or two and they are ready. It's the perfect side dish for any meat.
Keep things as simple as possible.
3 tablespoons of good olive oil
large skillet to accommodate your beans
One pound Blanched string Beans (If they are coming out of your freezer, give them a quick rinse under cold running water, to restore them to room temperature).
One teaspoon or so of salt (to taste)
3 or four cloves of smashed garlic (Use the end of spoon to smash it if you don't want to use the palm of your hand).
10 grape tomato's rinsed and split.
1/2 cup white wine (Pinot Grigio)
pepper (black and a pinch of red) Optional
Heat your oil in your skillet to medium heat. Add your smashed garlic cloves and with a wooden spoon, move them about the pan.
When your garlic is fragrant, add your tomatoes. Smash them some with the back of your spoon. After about a minute or so, add your beans, salt and cook for about 5 minutes or so. Add your wine and keep cooking 5 minutes more or until your liquid has evaporated. This may take a little longer depending on your experience. I like them to stick to the pan just a little bit. Turn off the heat.
Place in a bowl with some fresh Basil and serve. Look for your green beans to lose some of their bright color and soften. This is an indication that they are cooked. The addition of basil and white wine turns a bland bean into a sweet dish. Enjoy and as always, Buon Appetito!