fagiolini e peperoni
string beans and peppers
1 pound string beans
4 red bell peppers
1 bay leaf
1 lemon, juiced
extra virgin olive oil
freshly ground pepper
Cut or snap off the stems of the string beans and discard, then rinse the
string beans. Cut out the stems of the peppers, then slice them open and
remove the seeds and ribs, and slice lengthwise into thin strips.
Bring a pot of salted water to boil and blanche the string beans with the bay
leaf and lemon juice until they are tender, but still firm and crisp, then rinse
them under cold water and strain. Discard the bay leaf.
Fry the sliced peppers with 2 tablespoons of extra virgin olive oil in a skillet or
pan over medium heat, and cook until they are lightly brown.
Put the string beans and peppers in a bowl, salt and pepper to taste, drizzle
with extra virgin olive oil, then toss and serve.
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