Best 2 Yellow Wax Beans Stracotto In Soffritto With Salsa Verde Recipes
**Discover the symphony of flavors with our delightful recipes featuring yellow wax beans and stracotto, artfully combined in a soffritto with salsa verde.** Embark on a culinary journey where tender yellow wax beans are the stars of the show, embraced by a rich and flavorful stracotto, a classic Italian beef stew. Savor the symphony of flavors as the soffritto, a fragrant base of sautéed vegetables, adds depth and complexity to the dish. Elevate your taste buds with the vibrant salsa verde, a zesty sauce made from fresh herbs, capers, and anchovies, that brings a burst of freshness and acidity. Indulge in a culinary masterpiece that showcases the harmony of textures and flavors, leaving you craving for more.
Here are our top 2 tried and tested recipes!
YELLOW WAX BEANS STRACOTTO IN SOFFRITTO WITH SALSA VERDE
Steps:
- Heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the beans, sprinkle with 1/4 teaspoon of the salt, and cook for about 2 minutes, until they are slightly browned. Move the beans to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize. Add the Soffritto and anchovies, and stir to combine the ingredients and to coat the beans with the Soffritto. Reduce the heat to low, season the beans with the remaining 1/4 teaspoon of salt, and cook for about 2 minutes. Add 1 cup of water to the pan, and simmer the beans until they are very tender, about 20 minutes for wax beans and 30 minutes for Romano beans. If there is still water in the pan, remove the lid, increase the heat to high, and cook until the water evaporates. Serve the beans warm or at room temperature. Transfer the beans to a serving dish, spoon 1/4 cup of salsa verde over them, and serve with the remaining salsa verde on the side.
- salsa verde
- Combine the anchovies, capers, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender. Add half of the parsley, mint, and marjoram leaves and pulse until the herbs are finely chopped. Turn off the machine and scrape down the sides of the bowl with a rubber spatula. Add the remaining herbs and the remaining olive oil and purée, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil, if necessary, to obtain a loose, spoonable salsa. (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor. Also, over-processing the salsa verde will incorporate too much air, making it fluffy and also too smooth. I like to see some flecks of herbs in my salsa verde.) Turn the salsa verde out into a bowl and stir in the lemon juice. Taste for seasoning and add more salt or lemon juice if desired. Use the salsa or transfer it to an airtight container and refrigerate for up to two days-any longer and it will lose its pretty green color and vibrant flavor. Bring the salsa to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
SOFFRITTO
Soffritto is a combination of sautéed onions, celery, and carrots, and it is the base of much Italian cooking. We start many of our dishes by sautéing these ingredients, and then we have this, a very dark soffritto, that we cook for four hours, after which the vegetables are transformed into a rich, thick paste. We make the soffritto in big batches and use it as a starting point for many of our ragùs, such as the duck ragù (see Gnocchi with Duck Ragù, page 187), the wild boar ragù (see Maltagliati with Wild Boar Ragù, page 185), and the ragù bolognese (see Garganelli with Ragù Bolognese, page 189). We also use it to make a rich contorni-Yellow Wax Beans Stracotto in Soffritto with Salsa Verde (page 260)-that we serve in the Osteria. This soffritto might seem oily, but don't let that scare you as it's used to start dishes where olive oil would normally be used. At the restaurant, we chop the carrots and celery in a food processor, but we chop the onions by hand to avoid their becoming a watery purée.
Yield makes about 3 cups
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onions and cook for about 20 minutes, stirring frequently, until they are tender and translucent. Add the carrots and celery, reduce the heat to medium, and cook the vegetables, stirring often, for about 3 hours, until the soffritto is a deep brown caramel color and the vegetables are almost melted. If the vegetables start to sizzle and stick to the bottom of the pot, reduce the heat to low and continue cooking. Use the soffritto or let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to a week or freeze for up to several months.
Tips:
- When choosing yellow wax beans, look for ones that are bright yellow and tender. Avoid beans that are bruised or have blemishes.
- To prepare the beans, trim the ends and then cut them into 1-inch pieces.
- Soffritto is a classic Italian ingredient made from a mixture of onions, carrots, and celery. To make soffritto, simply chop the vegetables finely and then sauté them in olive oil until they are softened and translucent.
- Salsa verde is a versatile Italian sauce made from a variety of herbs, such as parsley, basil, and capers. To make salsa verde, simply combine the herbs, olive oil, and vinegar in a blender or food processor and blend until smooth.
- To cook the beans, simply add them to the soffritto and cook over medium heat for about 10 minutes, or until the beans are tender. Then, add the salsa verde and cook for an additional 2-3 minutes.
Conclusion:
Yellow wax beans stracotto in soffritto with salsa verde is a delicious and easy-to-make Italian dish that is perfect for a summer meal. The beans are tender and flavorful, and the soffritto and salsa verde add a delicious depth of flavor. This dish is also a great way to use up leftover beans.
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