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Green Beans with Hazelnut Pangrattato

20' Medium 12345

Serves 6-8 as a side

400g green beans, trimmed
2 tbsp sea salt
½ tbsp Bertolli Organic Extra Virgin Olive Oil Fruity

HAZELNUT PANGRATTATO
5 slices stale sourdough bread, roughly torn
125ml Bertolli Organic Extra Virgin Olive Oil Fruity
60g hazelnuts, roughly chopped
Zest of ½ lemon
Sea salt flakes and freshly cracked black pepper

METHOD

STEP 1

To prepare pangrattato, blitz bread pieces in a food processor to a rough crumb (it’s OK if there are some larger bits in there). Heat olive oil in a large frypan over medium heat. Add breadcrumbs and fry, stirring occasionally, until golden and crispy. Remove from heat, stir through hazelnuts and lemon zest. Season.

STEP 2

Bring 2L water to the boil, season with sea salt. Add beans and cook for 1 min until bright green. Drain and toss warm beans in olive oil, arrange on a platter then top with hazelnut pangrattato to serve.
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