Baked green beans with wild fennel, capers and pine nuts
A perfect starter for all those who love strong aromas full of character.
5 from 2 votes
Prep Time 20mins
Cook Time 10mins
Total Time 30mins
Cuisine Italian, Trentino South Tyrol
1good pinchblack pepper - freshly ground
20gpine nuts or chopped almonds
10gwild fennel or dill
Pre-heat the oven to 200°C (fan-assisted). Wash the green beans, dab dry and remove the tips. Toss the beans in 1 tablespoon of oil, season with salt and pepper. Line a baking tray with baking paper, spread the beans on top and bake for approx. 10-12 minutes. The green beans should be soft and brown in places. Put them on a serving dish.
Melt the butter in a small pot at medium heat. Roast the pine nuts without fat until golden brown. Stir continuously. Spread the butter and pine nuts evenly over the green beans.
Wash the capers and dab dry. Put 2 tablespoons of oil in a pot and heat. Fry the capers for 1-2 minutes until crispy. Lift them out of the oil with a skimmer and spread them over the green beans with the chopped wild fennel. If you use capers pickled in salt, they should be chopped after washing, as this will allow the salty pieces to be spread more evenly.
If you like hearty food, fry some finely chopped pancetta or guanciale with the capers.
Tip: It is better to salt the beans a little less in the beginning if you use salted capers and bacon. At the end, mix everything well and serve the baked green beans with sautéed white bread slices.