BUCA DI BEPPO GREEN BEANS
Yummy and Easy Recipe from Minneapolis St. Paul magazine Note: Using fresh beans and keeping them crisp during the prep are critical for this simple recipe to work
Provided by Cook4_6
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the green beans by clipping off the stem end.
- Melt the butter in a sauté pan on low heat. Squeeze the juice out of two medium-size lemons. Strain the pulp and the seeds out of the lemon juice.
- When butter is melted, carefully add the lemon juice to the pan.
- Raise the temperature to medium and reduce until the lemon juice and butter become a sauce. Do not brown the butter.
- Place the clipped, fresh green beans in boiling water for two to three minutes. Do not overcook. The green beans should remain crisp.
- Strain the green beans and add to the sauce in the sauté pan. Toss the green beans in the sauce and season with salt to taste. Serve immediately.
Nutrition Facts : Calories 98.5, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 60.1, Carbohydrate 9.2, Fiber 4.3, Sugar 1.1, Protein 1.9
BUCA DI BEPPO RED WINE VINAIGRETTE
I love this dressing! I was so happy to find it. It's amazing over an apple gorgonzola salad. Cook time is chill time.
Provided by BurtonFanatic
Categories Salad Dressings
Time 40m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
- Blend together while slowly adding the olive oil.
- Allow to sit at room temperature for 30 minutes before serving.
- Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.
Nutrition Facts : Calories 737.9, Fat 81.3, SaturatedFat 11.2, Sodium 1168.8, Carbohydrate 3.1, Fiber 0.8, Sugar 0.5, Protein 0.6
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