Snap Beans Gremolata Recipes

GREEN BEANS GREMOLATA

Steps:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

WHITE BEANS WITH GREMOLATA

Steps:

• Place beans in a large pan; cover with water by 2 inches; soak overnight. Drain beans; return to pan. Cover with water by 2 inches; bring to a boil. Reduce to a simmer; cook until beans are tender, adding water if necessary, about 1 hour. Drain and transfer to a bowl to cool.
• Meanwhile, combine zest, garlic, parsley, and shallots in a bowl. Stir in olive oil, salt, and pepper. Stir gremolata mixture into cooled beans; let sit 1 hour for flavors to blend. Stir in tomatoes, and serve.

GREMOLATA GREEN BEANS

Steps:

• To make the gremolata: The ingredients must be hand chopped with a knife.
• Stir together the zest, parsley, garlic and salt.
• Slowly pour in the oil constantly stirring until it is well blended.
• It can be kept covered in the fridge for 3 days.
• Steam the bean until crisp tender.
• While hot, toss with two tablespoons of "Gremolata" and sprinkle with lemon juice
• Serve hot or at room temperature (the lemon juice will turn the beans brown so do not do this ahead of time).

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
• Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
• While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
• Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

RED-BEAN SOUP WITH GREMOLATA

Steps:

• Put beans in a large saucepan with enough water to cover by 2 inches. Bring to a boil, then boil 2 minutes. Remove from heat and let stand, covered, 1 hour. Drain well.
• Cook onion, garlic, chiles, Cubanelles, recao, and sun-dried tomatoes in oil in a large heavy pot over medium heat, stirring occasionally, until browned, about 12 minutes. Add bay leaf and pimentón and cook, stirring, 2 minutes, then add beans and water and simmer, covered, until beans are very tender, 11/2 to 2 hours. Discard bay leaf.
• Purée soup in batches in a blender (use caution when blending hot liquids). Reheat over medium-low heat. Season with salt and pepper. Stir in lemon juice.
• Stir together zest, garlic, and parsley.
• Serve soup sprinkled with gremolata and drizzled with oil.

SNAP PEA SALAD WITH COCONUT GREMOLATA

Steps:

• Heat 1/3 cup vegetable oil and 1 medium shallot, thinly sliced into rings in a small saucepan over medium-high. Stir occasionally, until golden brown and crisp, 5-8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.
• Meanwhile, toast 1/4 cup unsweetened coconut flakes in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add fried shallot, 1/4 cup chopped fresh chives, 3 tablespoons finely chopped fresh mint, and 1 tablespoon finely grated lime zest and toss; season with kosher salt and pepper.
• Toss 1 pound halved sugar snap peas, 2 cups pea shoots (tendrils), 1/4 cup torn mint leaves, 3 tablespoons shallot oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.

CHEF JOHN'S GREMOLATA

Steps:

• Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

SNAP BEANS GREMOLATA

Steps:

• Bring large pot of water to a boil, add beans and cook 7 to 8 miutes until just tender, drain well.
• Meanwhile put remaining ingredients in a serving bowl, and stir until well blended.
• Add hot beans; toss to mix and coat.