Green Beans with Hazelnut Pangrattato
Serves 6-8 as a side
400g green beans, trimmed
2 tbsp sea salt
½ tbsp Bertolli Organic Extra Virgin Olive Oil Fruity
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
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.
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.