-1 T. sea salt for the blanching water
-1 1/4 lbs. Romano beans, trimmed & cut on the
diagonal in 2” pieces (6 cups)
-2 T. extra virgin olive oil
-3 shallots, thinly sliced (1 cup)
-1/4 c. water
-1 1/2 T. unsalted butter
-1 bu. fresh chives, cut in 1/2” pieces (1/4 cup)
-3/4 t. sea salt
-freshly ground black pepper, to taste
Fill a large bowl with cold water and several ice cubes, set aside.
Bring 6 quarts of water to a boil. Add 1 tablespoon of salt and the
beans. Blanch the beans for 4 minutes until tender but still a little
Scoop them out with a slotted spoon and transfer to the ice water
bath until cool. Drain on a clean kitchen towel. Pat dry and transfer
to a bowl. Set aside.
Heat a large heavy-bottomed skillet over medium-high heat. Add
the olive oil and shallots. Sauté for 2 minutes until the shallots have
softened and begin to turn pale golden. Add the beans and water.
Toss well and sauté for 1 minute until the beans are warmed through.
Add the butter, chives, salt and pepper and toss well until the butter
has completely melted. Remove from heat. Transfer to a platter or
large bowl and serve immediately. Enjoy!
Adapted from foodandstyle.com, 7/12