Friday, October 11, 2013

Italian String Beans & Tomatoes

Are you looking for a scrumptious side dish for a family meal, holiday party or potluck supper?  The same basic side dishes become so redundant and really lack mouthwatering flavor.  I was recently making string beans for a dinner party and just felt the meal really needed color.  With that in mind, I threw open my refrigerator door and immediately the ruby red grape tomatoes stood out like a sore thumb!  I immediately knew that the tomatoes were the perfect compliment for the green string beans.  I ended up serving this side dish with duck l'orange and black truffle risotto.  The myriad of flavors were incredible and well-balanced.  Sweet and salty took on the flavor of my string beans and tomatoes.  When you cook tomatoes, the flavor completely changes; they become sweeter than ever and incredibly delicious.  This side dish was not only full of flavor but popped with color!


Here's how:


1 loaf of fresh Italian bread, sliced

Approx. 20 String beans

10 red grape tomatoes sliced in half

Extra virgin olive oil (heavy coating on bottom of frying pan)

4 finely minced garlic cloves

1/2 cup grated parmesan cheese

1 wedge of parmesan cheese

1/4 cup stock (whatever you have, I used vegetable stock)

2 tbsp fresh parsley flakes

2 tbsp salt

2 tbsp pepper


In a frying pan on low heat, warm the olive oil.

Add the minced garlic cloves.

When the garlic is golden brown, add your string beans to the mix, and cover with the lid, partially ventilating, and tossing intermittently (tongs work best).

Once the string beans begin to soften, add 1/4 cup of stock and turn up the heat to medium.

Next, add your sliced tomatoes.

Continue tossing and place the lid back on.

Hint:  The lid steams the string beans and tomatoes

quickly, be cautious not to over-cook.
Add your salt, pepper, fresh parsley and parmesan cheese.                                

Toss until string beans are al dente.

Remove from the pan with to tongs and serve on a white dish or platter.  

Pour the remaining juice from the pan over the top of the vegetables.

With a block if parmesan cheese and a vegetable peeler, peel approximately 6 shaved pieces and position them in the center.

Garnish the sides of you white dish rim lightly with fresh parsley.

Dip your Italian bread in the remaining sauce.

Bon Appetito!

Jamie Gottschall
The NYClifestylist

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