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One of the benefits of my diverse food writing is receiving advanced copies of cookbooks and food related books. Publicist extraordinaire and friend, Carrie Weinberg-Bachman, formerly of Harper Collins/Wm Morrow, forwarded the soon-to-be released copy of Marcella Hazan's autobiography, Amarcord ~ The Remarkable Life Story of the Woman Who Started Out Teaching Science in a Small Town in Italy, but Ended Up Teaching America How to Cook Italian.Cold Herb Marinated Green Beans
Serves 6
Initial recipe by Marcella Hazan recipe from Marcella's Kitchen
2 Tb Fresh parsley
2 Tb Fresh chopped basil
1 ts Fresh oregano
5 Tb Red wine vinegar
2 Tb Finely chopped onion
2 Garlic cloves-peeled & crushed
1 lb Green beans
1/3 cup Extra virgin olive oil
Salt to taste (Kosher or sea salt)
Fresh ground pepper to taste
Choose a large glass or ceramic bowl, enough to accommodate the green beans later and put In the parsley, basil, oregano and vinegar. Let steep for 10 minutes. Add the onion and garlic, mix and let steep for at least 30 minutes. Snap off the ends of the green beans, rinse them in cold water, and drop them into boiling salt water. Drain the string beans while still very firm. Add the warm green beans to the bowl and marinate for a minimum of 1 hour and as much as 5 or 6 hours. Mix thoroughly from time-to-time. Serve the beans at room temperature, adding the olive oil and salt/pepper to taste before serving.


