Favuzzi Magazine (English) December 2016 | Page 30

FA06004
- 600 g green beans, topped and tailed
- 50 g (about 1/3 of a jar) Favuzzi dried tomatoes
- 30 mL (2 tablespoons) O roasted garlic olive oil
- 15 mL (1 tablespoon) chopped chives
- 15 mL (1 tablespoon) Badia Cava rosé vinegar
- 1 pinch Favuzzi Espelette pepper

GREEN BEANS
WITH GARLIC AND
CONFIT TOMATOES
SERVES 4 TO 6
PREPARATION - 15 MINUTES

DRIED TOMATOES
FAVUZZI
180 G

OL55

ROASTED GARLIC
OLIVE OIL
O
250 ML

BA11

CAVA ROSÉ
VINEGAR
BADIA
250 ML

IN A POT, BRING TO THE BOIL A GOOD AMOUNT OF
SALTED WATER. BLANCH THE GREEN BEANS FOR TWO
MINUTES, THEN DRAIN.
COMBINE THE OIL, BEANS AND TOMATOES IN A
PAN AND SAUTÉ FOR ONE OR TWO MINUTES. ADD
THE VINEGAR AND COOK OVER LOW HEAT UNTIL
LIQUID HAS EVAPORATED. FINISH WITH A SPRINKLE OF
CHIVES AND ESPELETTE PEPPER.

FA07011

ESPELETTE PEPPER
FAVUZZI
40 G