Green beans with anchovies
Fagiolini alle genovese
The people in Liguria are fond of using anchovies in their cooking. The small fish give an otherwise rather ordinary vegetable dish a savoury, umami kick. That’s why these green beans with anchovies make a nice surprise among the antipasti and as a strong companion to meat.
300 g fresh green beans
4 preserved anchovy fillets
2 cloves of garlic
4 tbsp olive oil
Fresh parsley, salt and pepper
Snap off the ends of the beans and cook them in salted, boiling water for 5 minutes
Blend a dressing of parsley, garlic, olive oil and anchovies. (I normally use anchovies marinated in olive oil. If you prefer salted anchovies remember to remove the salt before use)
Toss the beans with dressing and allow them to cool
Serve green beans with anchovies as an antipasti with bread and something fried and crunchy like these ricotta cheese dumplings or eat them as a sidedish with meat.