1 pounds green beans, blanched

1-2 tablespoons EVOO

1-2 medium shallots, chopped fine

1 teaspoon coriander, freshly ground

1/2 teaspoon sea salt

1/2-3/4 stock or water, as needed to help cook beans

1/2 cup chopped pan roasted pistachio nuts & Few drops pistachio oil
1/2 cup sautéed and rendered crispy pancetta lardons


Blanch pole beans in rapidly boiling very salty water. After 30-60 seconds, drop into ice water to stop cooking. Set aside. In heated skillet, add small amount of EVOO. Add shallots and stir until translucent. Add beans and small amount of chicken stock or water and cook uncovered until beans are tender but have not lost their color. Water or stock should be evaporated by this time. Place on serving plate and garnish with chopped pistachios or crispy fried pancetta lardons.


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