Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 10

I always think green beans aren’t shown off to the best of their ability in this country. Usually they’re just boiled up in water and served with a knob of butter on top. It’s a pity, when you realise they have so much more to give. Giorgio

Serves 4

shallots, finely chopped

5oml/2fl oz red wine vinegar

red onions 125ml/4fl oz olive oil

750ml/1¼ pints red wine

100ml/3½fl oz white wine vinegar

2 tablespoons caster sugar

250g/9 oz extra-fine green or yellow beans

2 tablespoons freshly grated Parmesan cheese, plus Parmesan shavings to garnish

sea salt and freshly ground black pepper

Put the shallots in a small, non-metallic bowl and pour the red wine vinegar over them. Cover and leave to marinate overnight.

Preheat the oven to 200°C/400°F/Gas Mark 6. Wash the red onions, but don’t peel them, then rub them with a tablespoon of the olive oil. Place them in a roasting tin, cover tightly with foil and bake for about 1 hour, until tender. Leave until cool enough to handle, then remove the skins, trying not to squash the onions too much.

Put the wine in a saucepan and boil until it has reduced to a few tablespoons and become shiny and syrupy. Remove from the heat and stir in the white wine vinegar and sugar. Slice the roasted onions, place them in a deep bowl and cover with the reduced wine mixture.

Cook the green beans in boiling salted water for about 5 minutes, until just tender, then drain and refresh under cold running water. Add the remaining olive oil to the marinated shallots. Toss the shallot mixture with the green beans and grated Parmesan and season to taste.

To serve, arrange the red onions on 4 serving plates and top with the green beans and shavings of Parmesan.