FAGIOLINI ALLA GENOVESE (with anchovy and garlic, for four)
1 pound French beans, washed and drained, ends snapped off
½ teaspoon garlic, minced
1-1/2 tablespoons butter
1-1/2 tablespoons olive oil
1/3 cup Italian parsley, chopped
1-1/2 teaspoons anchovy fillets, minced salt and pepper to taste
- Drop the beans into rapidly boiling, salted water. Cover briefly, to bring the water quickly back to a boil, then immediately remove the cover. Boil uncovered until the beans are just cooked through but retain a slight crunch of texture, 4 to 5 minutes. Test by eating several. Drain the beans immediately when they are done and run them under cold water or plunge into a basin filled with ice cubes and water. Drain again and pat dry with paper towels.
- Cook minced garlic in butter and olive oil over moderately low heat until it is golden. Add the blanched beans and cook the mixture, stirring occasionally, until the beans are heated through, about 2 minutes. Toss the beans with Italian parsley and minced anchovy fillet, season with salt and pepper to taste and serve at once.