Sautéed green beans with Parmesan cheese from Essentials of Classic Italian Cooking (page 472) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on November 07, 2023

    Simple, fine. Added a splash of lemon juice for some contrasting acid

  • Lepa on July 29, 2020

    This is simple but delicious.

  • westminstr on April 17, 2017

    Really easy, everybody praised and devoured these beans. I agree with the comment that it might be worth experimenting with adding the parm after beans are removed from the pan.

  • emiliang on January 20, 2014

    Liked this a lot. Next time I'll try to shred the parmesan right onto the plated beans, though, rather than into the saute pan. Much of it was left behind, stuck to the bottom of the pan.

  • Delys77 on October 31, 2013

    Pg. 472 Sometimes the simplest things are the best. I went with a half recipe and it fed 3 people. The flavours are lovely and the dish comes together very quickly. I used haricot vert which took about 3-4 minutes.

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