Baked green beans with wild fennel, capers and pine nuts
A perfect starter for all those who love strong aromas full of character.
5 von 3 Bewertungen
Vorbereitungszeit 20 MinutenMin.
Kochzeit 10 MinutenMin.
Gesamtzeit 30 MinutenMin.
Gang garnish
Küche Italian, Trentino South Tyrol
Portionen 4serves
Kalorien 230kcal
Zutaten
600ggreen beans
3tablespoonolive oil
30gbutter
1good pinchsalt
1good pinchblack pepper - freshly ground
20gpine nuts or chopped almonds
30gcaperssmall
10gwild fennel or dill
Zubereitung
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.
Notizen
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.