Ingredients :
- 2 quarts water
- 1 Tbs kosher salt
- 1 1/2 pounds green beans, trimmed and cut
- 2 Tbs Olive Oil
- 4 Shallots, thinly sliced
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped hazelnuts, toasted
Method :
- Combine 2 quarts water and 1 tablespoon salt in a large pot, bring to a boil
- Add green beans, cook 3 minutes or until crisp-tender
- Drain and plunge beans into ice water, drain again
- Heat Olive Oil in a large nostick skillet over medium-high heat, swirling to coat.
- Add shallots and saute for 3 minutes or until golden brown
- Add beans, 1/4 teaspoon salt, and pepper; toss to coat
- Cook 2 minutes or until beans are thoroughly heated. Sprinkle with hazelnuts
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