Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds fresh green beans, trimmed |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
3 large shallots, thinly sliced |
2 garlic cloves, minced |
1 (14 1/2-ounce) can diced tomatoes |
1/4 cup dry white wine |
2 tablespoons thinly sliced fresh basil |
salt and freshly ground black pepper |
parmesan crisps, recipe follows |
1/2 cup grated parmesan |
Directions:
1. Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
2. Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
3. Parmesan Crisps:
4. Preheat oven to 400 degrees F.
5. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
6. Bake for 3 to 5 minutes or until golden and crisp. Cool.
7. Yield: 8 to 10 crisps
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