The Best of Fine Cooking — Real Italian 2017

side dishes

italian green beans with

tomatoes and balsamic

This is a speedy version of slow-cooked Italian green beans.

Sauté the haricots verts quickly to preserve their delicate

texture, then toss them with a sauce of plum tomatoes and

balsamic vinegar. Serves 6

Kosher salt

¾ lb. haricots verts, trimmed

2 Tbs. olive oil

2 medium cloves garlic,

smashed

2 large plum tomatoes,

roughly chopped and

puréed in a food processor

1 Tbs. balsamic vinegar

Freshly ground black pepper

Shavings of Parmigiano-

Reggiano or Grana Padano,

for garnish (optional)

Bring a pot of well-salted water

to a boil. Add the beans and cook

until bright green and just tender,

3 to 4 minutes. Drain and imme-

diately plunge in a large bowl of

ice water. let cool for 3 to

4 minutes. Drain and set aside.

in a large (12-inch) skillet, heat

the olive oil over medium heat.

Add the garlic and cook for about

1 minute. Add the tomatoes

and vinegar, sprinkle with ½

tsp. each salt and pepper, and

cook, stirring, until the mixture

reduces by half, about 2 minutes.

Add the beans to the pan and

cook until warmed through

and coated with the tomato

mixture, about 1 minute. Taste

the beans and season with salt

and pepper if needed; garnish

with shavings of cheese if you like.

Serve immediately.

spinach farrotto

Inspired by risotto but made with farro

instead of rice, this quick and simple

side dish is excellent served alongside

grilled sausage, roast chicken, or steak.

Serves 4

3 cups lower-salt chicken or

vegetable broth

3 Tbs. unsalted butter

2 Tbs. thinly sliced shallot

1 cup pearled farro

1/4 cup dry white wine

4 oz. Brinata or Brie, rind removed

and chopped

3 oz. baby spinach

Kosher salt and freshly ground

black pepper

1 Tbs. thinly sliced scallions

70 ReAl iTAliAn 2017