Green Beans with Almonds and Parmigiano Reggiano Cheese
These beans have added crunch from almonds and added flavor from grated Parmigiano – so good and so easy!
Serves 6 to 8
- 2 pounds green beans, ends trimmed, 2 tablespoons Filippo Berio extra virgin olive oil, 2/3 cup sliced almonds, Salt to taste, 1/2 cup grated Parmigiano Reggiano Cheese
- Cook the beans uncovered in 2 quarts of salted boiling water until a knife easily pierces them; drain well and submerge the beans immediately in a bowl of ice water to stop the cooking and keep them green.
- Drain them again, dry them well and return to the pot. Add the olive oil, and over low heat, mix well. Add the almonds and salt to taste. When the beans are hot, transfer them to a serving platter and sprinkle the cheese over the top.
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