Tag: Green

Risotto with green beans – Recipe Risotto with green beans by – Italian Cuisine

»Risotto with green beans - Recipe Risotto with green beans by Misya


First of all wash and clean the green beans, then cut them into chunks and cook them for 7-8 minutes (they must be soft but compact) in boiling and lightly salted water, then drain them.

Meanwhile, sauté the chopped onion in a pan with a little butter, then add the rice and toast it, then blend with the wine.
Once the wine has evaporated, start cooking the rice, adding 1 ladle of broth at a time, stirring often.

When the rice is almost done, add the green beans, season with salt and pepper and finish cooking, then stir in the julienne grated provolone.

The risotto with green beans is ready: serve it immediately.

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Recipe Pasta in white with hazelnut powder, green pepper and pecorino cheese – Italian Cuisine

Recipe Pasta in white with hazelnut powder, green pepper and pecorino cheese


This fragrant and very tasty powder, try it to light a white pasta, or butter ravioli. The hazelnuts also make the mixture very suitable to complete a risotto with mushrooms

  • 400 g maltagliati
  • 70 g Pecorino Romano Dop
  • 50 g breadcrumbs
  • 50 g toasted and peeled hazelnuts
  • 20 g parsley
  • green pepper

whisk 70 g of Pecorino Romano Dop crumbled with 50 g of breadcrumbs, 50 g of toasted and peeled hazelnuts, 20 g of parsley leaves and 1 teaspoon of green pepper.
You do cook the pasta in abundant salted water, drain and season with the butter and the aromatic powder.

Spaghetti with green beans, tomato and tuna recipe – Italian Cuisine

Spaghetti with green beans, tomato and tuna recipe


  • 350 g spaghetti
  • 350 g tomatoes
  • 150 g green beans
  • 150 g drained tuna in oil
  • parsley
  • garlic
  • extra virgin olive oil
  • salt

To make spaghetti with green beans, tomato and tuna, peel the tomatoes and cut them into small pieces, collecting them in a bowl with the juice they will release. Then mix them with the crumbled tuna. Heat 4 tablespoons of oil with a whole garlic clove, a sprig of chopped parsley and a chilli pepper to taste; then remove the garlic and pour the oil on the mixture of tuna and tomatoes. Boil the beans very al dente, drain them with a slotted spoon keeping their water on the fire, and divide them in two lengthwise: they will acquire the ideal thickness to pair with spaghetti. Put them back in their boiling water together with the spaghetti and salt. Finally, drain the pasta with the green beans and season with the mixture of tuna and tomatoes.

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