Watch our ABC7 Cooking Segment “Summer Sicilian String Bean Salad and Shrimp and Pesto Pasta”
Appetizer Sicilian String Bean and Red Skin Potato Salad Note: The most important thing to look for when choosing beans is they snap when you bend them, rather bending like a rubber band Green vegetables when cooked for more than 5 minutes or longer will lose there vibrant color, cook them 5 minutes or less, and then drop them into ice bath to stop the cooking. When you add vinegar, do so after you've coated the beans with oil Ingredients: 1 Lb. of String Beans, Rinsed and Left Whole 10 Medium sized Red Skin Potatoes, Rinsed and Left Whole 1 Large Red Onions, Sliced 2 Oz. Dried Oregano 1/2 Oz. Red Wine Vinegar
Himalayan Salt and Fresh Ground Pepper Extra Virgin Olive Oil First Cold Press Olive Oil Italian Flat Leaf Parsley, Chopped
Method:
Bring 2 Pots with 2 Quarts of water to a boil
Blanch String Beans for 5 minutes and Drop in an ice bath
Boil potatoes for 15 - 20 minutes or until soft to touch, cool then cut in half
In a large bowl place Potatoes, String Beans and Onions and toss together
Add Olive Oil and toss until all ingredients are coated
Add Oregano, Salt and Pepper to taste and toss well
Add Vinegar and Mix all ingredients together well
Plate and garnish with Italian Flat Leaf Parsley
Entree: Hazelnut and Mint Pesto Shrimp Pairs well with Light Skinned Wine and Herb Driven Wine Grapes such as Vermentino and Sauvignon Blanc Ingredients: 8 Oz. Fresh Spaghetti Fresh Mint Hazelnuts Parmigiano Reggiano Fresh Garlic Himalayan Salt and Fresh Ground Pepper Extra Virgin Olive Oil First Cold Press Olive Oil Italian Flat Leaf Parsley, Chopped Method: Bring 2 Quarts of water to a boil Coat the bottom of a medium sauté pan with Olive Oil and place on high heat Place all your ingredients in a Mortor and Pestle except oil and slowly mash while adding olive oil Or in a food processor, be sure to chill your blades first Run your processor and add oil while pulsing Drop your fresh pasta and cook for 90 seconds Sauté your shrimp quickly until tender and drain excess oil Add a generous amount of pesto to shrimp in pan Drain your pasta and add a splash of pasta water to pesto and shrimp Toss well and plate Garnish with Italian Flat Leaf Parsley
