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Green Beans with Asiago and Orange Zest

Serves 4
Prep: 10 min. Cook: 15 min.

1 onion, finely chopped
1 clove of garlic, finely chopped
3 1/2 tbsp Mas Portell Orange Zest 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
(Optional: two tablespoons of grated orange zest)

Saute' the onion and garlic in the Mas Portell Orange Zest 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 and sprinkle with the orange zest, if desired.. 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.

Products suggested for this recipe:

Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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