Green Beans with Toasted Almonds and Pecorino

from “Seafood alla Siciliana” by Toni Lydecker.

This is a simple green bean dish with great texture and rich flavor by the same author as the Pesce alla Matalotta. I was pleasantly surprised by how good a light sprinkling of finely grated pecorino cheese could be. I’m also becoming a fan of toasted bread crumbs. I used the leftovers from a previous dish with excellent results. They were still delightfully crunchy.

1 lb green beans
2 T slivered blanched almonds, lightly toasted
2 T toasted breadcrumbs
2 T pecorino cheese – finely grated
Olive oil
Salt and pepper to taste

Cook the green beans to the desired doneness. I prefer to steam them until they just start to get tender. They will continue to cook for a few minutes when taken off the heat.  Drizzle with olive oil and sprinkle with salt and pepper. Be careful with the salt as cheese is generally salty.

Meanwhile in a bowl large enough to hold the green beans, combine the almonds, bread crumbs and cheese. Add the green bean and combine with the mixture. Correct the salt and serve.

This entry was posted in Favorite Recipes, International Recipes, Sicilian Recipes, Sides and tagged , , , , , . Bookmark the permalink.

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