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Recipe Gallinella and catalonia on bean soup – Italian Cuisine


  • 4 gallinelle
  • 250 g boiled beans
  • 150 g catalog
  • a clove of garlic
  • rosemary
  • vegetable broth
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the hen and catalonia on a cream of beans, heat in a pan 50 g of oil with garlic and a rosemary for 2 minutes. Remove the garlic and rosemary and blend the oil with the beans, adding a ladle of broth.
For the catalonia and the gurnard: wash the catalonia and boil it in salted water for 5 minutes, drain it and dip it in iced water. Fillet the chickens and roast them in a pan with a tablespoon of oil, a pinch of salt and pepper for 2 minutes, then turn them on the other side, turn off the heat and let them rest in the pan for 2-3 minutes. Spread the cream of the beans into the dishes, place the catalonia and the fillets of chicken, seasoned with a little oil and pepper and serve.

Green Bean, Red Pepper, and Shallot Sauté

Green Bean, Red Pepper, and Shallot Sauté

by Pam on December 16, 2012

My heart goes out to all who have been affected by the horrific and senseless violence this past week in Connecticut and Oregon. My thoughts & prayers are with you all!!!

On a happier note, I was recently contacted by Red Tricycle[1] who informed me that I won the award for the 2012 Most Awesome Awards for Fantastic Family Recipes.[2] Thanks for voting for me – you are the best and most loyal readers a girl could hope for. I really appreciate your support and I feel very honored to have won!

On with the recipe:

I made this sauté to go with the Long Grain and Wild Rice with Mushrooms and Shallots[3] and the Mustard-Maple Chicken Thighs[4] and they all paired nicely together. This side dish seriously took me less than 10 minutes to make and it tasted healthy, flavorful, and delicious. It was also a great way to use up the extra green beans and red bell pepper in my refrigerator.

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.  Serve immediately. Enjoy.



Print[5]

Save[6]



Green Bean, Red Pepper, and Shallot Sauté




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 tbsp water
1/2 lb of green beans, trimmed
1/2 red bell pepper, cut into strips
1 small shallot, sliced thinly
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Red Tricycle (awards.redtri.com)
  2. ^ 2012 Most Awesome Awards for Fantastic Family Recipes. (awards.redtri.com)
  3. ^ Long Grain and Wild Rice with Mushrooms and Shallots (www.gordon-ramsay-recipe.com)
  4. ^ Mustard-Maple Chicken Thighs (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Garlic & Blue Cheese Green Bean Almondine – I Just Couldn’t Do It

When I went to culinary school in the early Eighties, the
chef instructors used “Green Beans Almondine” as a prime example for the kind
of stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed to
eradicate shortly after graduation. 

This was the dawn of a new age of American
cookery, and something so old-fashioned as green beans almondine had no place
along side our newfangled raspberry vinaigrettes and cajun fish.


There was only one problem with this prohibition…green
beans and almonds tasted really good together, and made for a lovely side dish once in
a while. Of course, fearing you’d be laughed out of the young, hot cooks club
(hot from heat, not from hotness) you just didn’t dare make or serve such a
dinosaur.


Anyway, to make a long story short, I’ve finally done a
green beans almondine video, but added roasted garlic and blue cheese to it,
just in case any of my old classmates are watching.  I actually did this at Thanksgiving, sans nuts, and it got
rave reviews, so I had a feeling the addition of the slivered almonds would
work just fine, and they did! I hope you give this a try soon. Enjoy!


Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water until
almost tender
3 heads garlic
olive oil
salt and pepper to taste
cayenne to taste
1/3 cup sliced almonds browned in 1 tsp butter
2 oz Pt. Reyes blue cheese, or other blue cheese
400 degrees F. for 15 minutes