Serves 4
Prep: 10 min. Cook: 15 min.
1 onion, finely chopped
1 clove of garlic, finely chopped
3 1/2 tbsp 274th Sicilian Extra Virgin Olive Oil
12 oz. green/french beans
1 teaspoon Trapani Sea Salt
1/2 teaspoon freshly ground Tellicherry Peppercorns
10 oz. Provolone Piccante, cut in strips
Saute' the onion and garlic in the 274th Sicilian Extra Virgin Olive Oil. Add the green beans, Trapani Sea Salt and Tellicherry Pepper and cook over low heat for about 10 minutes. If necessary, add a few tablespoons of water. When the green beans are tender add the Provolone Piccante cheese. Cover and cook until the cheese has melted.
Wine: a full-bodied, dry red.
Recipe adapted from and photo courtesy of Gabriella Ganugi, "Cheese". Published by The Wine Appreciation Guild.
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