Skip to main content

French Beans Salad with Mint and Lemon (Fagiolini mentuccia e limone)

Image
By my Italian cuisine
 
This French Beans simple salad will surprise you for the unique taste. I love it to accompany Roast Lamb or Beaf. The freshness of the lemon melded with the minth (IItalian« Mentuccia » which latin name is "Calamintha Nepeta" will be perfect for this recipie) mixed with garlic and oil give to this salad a unique unforgettable taste. If you can't find « Mentuccia » any other kind of mint will make it. This recipie is perfect for a vegan diet.

Ingredients:
500gr French beans, topped and tailed
1 Garlic clove
6 Sprigs fresh mint  (best if Italian mint: Mentuccia "Calamintha Nepeta ")
4 tbsp olive oil
Juice of 1 lemon
Grey Unrefined Sea Salt and Pepper to taste
Instructions:
Boil the beans in plenty of salted water and cook until quite tender. Drain in a colander and place the Beans in a mixing bowl.


Finely chop the garlic and mint. Mix them in with the oil, lemon juice, salt and pepper and stir into the beans. Mix well. Your French Beans salad is ready.


Place on a serving plate, top with few lemon zests and a mint spring. Buon Appetito! 
Labels:

Comments

  1. AnonymousOctober 14, 2011 at 9:50 AM

    Going to try this recipe today. Looks simple, yet the flavours catch my attention. Watch this space for my evaluation...

    ReplyDelete
  2. my Italian cuisineOctober 14, 2011 at 5:31 PM

    Yes, it's very simple like Italian cuisine in general.The success of this salad depends on the quality of ingredients.I recommend to use a very good extra virgin olive oil and fresh mint. Looking forward for your evaluation ;)

    ReplyDelete
  3. AnonymousOctober 15, 2011 at 3:51 PM

    Well I tried it and it was really good! A tasty and very quick dish. I also found the mix of flavours- lemon, garlic and mint - unusual, but so fresh and delightful. I definitely recommend this recipe!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr
3 comments
Read more

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

By my Italian cuisine
These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough  see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants.  Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p
1 comment
Read more

Pastiera Napoletana, Neapolitan Easter Grain Pie

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The  Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This  is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel
1 comment
Read more