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Volume III
January 27, 2012

Weekly Home / Recipe Center

Green Beans with Parmigiano

Serves 4


1 pound green beans, trimmed
2 tablespoons butter
1 small onion, chopped
1/2 teaspoon grated fresh lemon zest
pinch of freshly ground nutmeg
salt and freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano

1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes. Rinse the beans under cold water and drain well. Pat dry.

2 In a medium skillet, melt the butter over medium heat. Add the onion and cook until golden, about 10 minutes. Stir in the beans, lemon zest, nutmeg, and salt and pepper to taste. Sprinkle with the cheese and remove from the heat. Let the cheese melt a little and serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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