法國的四季豆較細, 有些品種的顏色較深; 夏季是品嚐它們最好的時後。除了川燙、淸炒, 這道以蕃茄燉20-25分鐘的四季豆是我最喜歡的另一料理方式, 因為四季豆的甜份經過20-25分鐘的慢燉, 完完全全釋放出來; 我也曾經用非夏季產的四季豆以同樣方式烹調, 但就是少了那麼一點自然的甜。還是回到我深信的'跟著季節煮, 季節給什麼就煮什麼 '。
150公克 新鮮四季豆, 洗淨並去頭尾
1 顆小洋蔥, 切碎
1 瓣 大蒜, 切碎
1 罐 (400公克)義式碎蕃茄 400公克
少許乾白酒
少許特級橄欖油
1. 在一醬鍋內以中火, 少許特級橄欖油慢炒洋蔥至軟, 注意別上色 (否則醬汁會帶苦味)
2. 加入大蒜炒1-2分鐘
3. 轉大火, 倒入少許乾白酒煮沸1-2分鐘讓酒精揮發; 倒入碎蕃茄
4. 攪拌一下醬汁, 加入四季豆, 轉中小火
5. 鍋蓋蓋住3/4燉20-25分鐘, 至四季豆柔軟(非爛)
這道蕃茄燉四季豆很適合微溫的享用; 來拌新鮮的義式雞蛋寬麵也很棒! 圖中看到的是我們某一晚的晚餐, 蕃茄燉四季豆佐米蘭小牛排
Tomato-braised summer green beans
French green beans are at their best during the summer months. Braising for 20-25 minutes brings out all the sweetness of these lovely beans. This dish can be a great side dish or simply mix with some fresh egg pasta, let the season's best speaks for itself!
150g green beans, washed and topped
1 small onion, finely chopped
1 garlic clove, peeled and finely chopped
1 x 400g tin chopped Italian tomatoes
some extra virgin olive oil
a dash of cooking white wine
1. Saute the onion with some olive oil in a saucepan over medium heat until soft, not browned.
2. Add the garlic and fry for 2-3 minutes.
3. Increase the heat and add a dash of cooking white wine. Let it boil for 1-2 minutes and then add the tomatoes.
4. Stir the sauce and add the green beans. Turn the heat down to a low-medium.
5. Partially cover the saucepan and let it cook for 20-25 minutes until the beans are soft.
I like to serve this braised beans lukewarm. As seen in picture, this braised summer green beans were served with veal Milanese the other night.
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