Wax Beans With Olives Recipes

Steps:

• In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.
• Cook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot.
• Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil, and vinegar until olives are finely chopped. Add to beans and stir to combine. Season with pepper. Serve at room temperature.

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and beans and return to a boil, then cook until crisp-tender, 30 seconds to 1 minute. Drain and run under cold water, then drain again and pat dry.
• Preheat oven to 375 degrees. On a rimmed baking sheet, toss bread with 1/4 cup oil; season with salt and pepper. Toast, turning occasionally, until golden brown and crisp, 15 minutes. Let cool completely on sheet, about 20 minutes.
• In a large bowl, toss beans, tomatoes, dill, remaining 6 tablespoons oil, and vinegar. Add croutons. Season with salt and pepper; serve, garnished with dill flowers and sprigs.

Steps:

• 1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes. Rinse the beans under cold water and drain well. Pat dry. Cut the beans into 1-inch pieces. 2 In a skillet large enough to hold all of the beans, melt the butter over medium heat. Add the onion and garlic and cook until tender and golden, about 10 minutes. 3 Stir in the beans, olives, and parsley until heated through, about 2 minutes. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.