Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Whether this combination of Fontina cheese and green beans exists in Italy I do not know, but it is a favorite on our Thanksgiving table each year. This cheese works beautifully in so many cooked dishes because of its creamy texture, allowing it to melt easily. Be sure to buy Italian Fontina, which has a brown rind and a seal confirming that it was made in the Valle d'Aosta.
2 pounds green beans, cleaned
1 tablespoon butter
1/2 pound Italian Fontina cheese, diced
Bring a large pot of salted water to a boil. Add the beans and boil, uncovered, until tender but still firm. Drain.
In a large skillet, melt the butter over medium-low heat. Add the beans and toss well. Add the cheese and stir to coat the beans with the cheese as it melts. Place the beans on a platter and serve.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito.