Fagiolini per gli Dei di Siracusa
I was perusing through my diary from our trip to Sicilia in 2006-2007 and came across a pleasant recollection of a food discovery. After marketing on a sunny Tuesday morning in Siracusa, as Wally and I were walking back to the flat with our food items, I commented on the thyme growing in pots alongside the railing overlooking the roof of the ancient Temple of Athena. I rubbed the leaves with my fingers and took a whiff – wow! It had a savory-lemony scent that was so refreshing. That was a culinary moment to seize! That was it – the green beans we were having for the pranzo would have lemon and thyme as seasoning to accompany the sword fish! I often get inspirations like that – I could be walking somewhere, capturing a particular fragrance, and ding! I call them gastronomic snapshots. Sometimes those snapshots become a theme for a meal. Anyway, the simplicity of this recipe is refreshingly delicious and was a dignified compliment to the fish we enjoyed that day, thanks to the gods! Give it a try yourselves!
Ingredients:
¾ lb green beans
4 toes of garlic, crushed slightly with your hand
1 lemon, as much juice as you like from it
1 small bunch of fresh thyme
Sea salt
Extra-virgin olive oil
Preparation:
Steam the green beans until half-cooked.Heat up some olive oil with the garlic. After a couple of minutes you add the beans, salt and the thyme.
Sauté the beans for about 5-10 minutes until they are as done as you want them. Just before you take the pan off the stove, you squeeze some lemon juice over it, stir and serve!
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