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.
Based on the recipe in “Seafood alla Siciliana” by Toni Lydecker.
1 lb green beans
2 T slivered blanched almonds, lightly toasted
2 T toasted breadcrumbs
2 T pecorino cheese – finely grated
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.