Fagiolini all’olio e limone

Name: Fagiolini all’olio e limone
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Yield: 4
Cuisine: Italian

Prep time: 15m
Cook time: 12m
Servings: 4

Simple, bright, and clean, this side dish leans on good olive oil, fresh lemon, and a bit of garlic to make tender vegetables taste lively. It sits well at room temperature, so it’s easy to bring to the table alongside grilled fish, roast chicken, or a plate of beans and bread. The flavors are light but steady: soft bite from the vegetables, a gentle tang, and a round, fruity richness from the oil.

I.Ingredeints

Quantity

1 Zucchini
1 lb Green Beans
1 Lemon
1 clove Garlic
3 tbsp Riviera Ligure
½ tsp Flaky Sea Salt
¼ tsp Black Pepper
2 tbsp Flat-Leaf Parsley

1
Prepare the lemon and garlic
Grate the zest of the Lemon into a small bowl, avoiding the bitter white pith. Squeeze the juice of the Lemon into another small bowl and set aside.
Peel the Garlic and slice it very thinly. Add the sliced Garlic to the Lemon zest.
Pour a generous splash of Riviera Ligure into the bowl with the Lemon zest and Garlic. Add a pinch of Salt and Black Pepper and stir. Let this sit while you cook the vegetables so the flavors soften and blend.
2
Cook the vegetables
Bring a large pot of Water to a boil and add enough Salt so it tastes pleasantly salty.
Add the vegetables to the boiling Water and cook until just tender but not soft. Start checking after about 8 minutes; they may need up to 12 minutes depending on size.
When the vegetables are ready, drain them well in a colander and let the steam escape for a minute so they dry a bit on the surface.
3
Dress while warm
Transfer the hot vegetables to a wide bowl or serving dish.
Give the Riviera Ligure, Lemon zest, and Garlic mixture a quick stir, then pour it over the warm vegetables.
Add a small splash of the reserved Lemon juice, then toss gently to coat everything without breaking the vegetables.
Taste and add a little more Salt, Black Pepper, or Lemon juice if you like a brighter flavor.
4
Let it settle and serve
Let the dish rest for about 10 minutes at room temperature so the vegetables soak up the dressing.
Just before bringing it to the table, drizzle a last thread of Riviera Ligure over the top and give a gentle toss.
Serve slightly warm or at room temperature, on its own or next to grilled fish, roast chicken, or a simple plate of Cannellini Bean and Stale Tuscan bread.