Don’t know who Pia is but this recipe comes from a favorite “Recipes from a Kitchen Garden” by Rene Shepherd and Fran Raboff. This is one of 3 cookbooks published (see below as I have all 3).
Some of you gardeners/cooks know about Shepherd’s Garden Seeds which Rene founded in 1985 and ran until 1996. Then in 1998 she founded Rene’s Garden offering seeds through garden centers, nurseries and online. She offers organic and conventional seeds, heirloom gourmet veggies, culinary herbs, fragrant and cutting flowers. This fit me perfectly as in 1986 we moved to our “farm” with almost 75 acres (including a large pond) and a 40’x120′ garden promptly was constructed (not including the pumpkin patch). I sometimes wish I still had that beautiful garden just so I could buy her seeds!!! I HAD SO MUCH FUN!
Pia's Italian Country Beans
- 3 tbsp. EVOO (I only used 2 tbsp.)
- 2 garlic cloves, minced
- 1 pound green beans, trimmed (I used haricots verts)
- 1 cup beef stock (I used broth)
- 1 tbsp. fresh parsley, minced (I used dried)
- 1/4 cup prosciutto or ham, finely chopped (you could also fry until crisp)
Heat oil and saute garlic until fragrant, 2-3 minutes. Add the green beans and saute 2-3 minutes until glossy and well coated. Add the stock (broth), cover and cook until beans are just tender-crisp. Sprinkle with the prosciutto and parsley and serve.
Recipe by cookingwithauntjuju.com
I often make steamed green beans with a bit of butter as a side dish, but will definitely make this recipe next time. Love the flavors! 🙂
Green beans are a favorite going back to my canning days when I had lots and lots of beans. I like them with a little butter too – just trying something different 🙂
I really like the flavors in this version. I’ll give it a try soon. 🙂
Yum. I could put prosciutto on just about anything!!!
It’s so good I could too 🙂