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Beans with crisp gremolata

Recipe from: 4/25/2001 12:00:00 AM
Ingredients 11
Servings 4


  • 2
    slices day-old white bread, crusts removed
  • 30
  • 65
    finely grated Parmesan cheese
  • 15
    fine chopped parsley
  • 1
    garlic clove, crushed
  • 15
    lemon zest
  • 1
    small onion, chopped
  • 500
    green beans, topped and tailed, then blanched
  • 15
    diced sun-dried tomatoes
  • salt
  • freshly ground black pepper


To make gremolata, process bread in a food processor until you have fine crumbs. Heat 15 ml (1 tbsp) butter in a large frying pan over medium-high heat. Add breadcrumbs and toast lightly for 2-3 minutes, stirring constantly. In a small bowl, toss together breadcrumbs, Parmesan cheese, parsley, garlic and lemon zest. Clean pan, melt remaining butter, and add onion, stirring often, until slightly softened. Add beans and sun-dried tomatoes and toss well. Season to taste and sprinkle gremolata over. Serves 4.

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