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Panizzi Ceraso Rosato di Toscana IGT

Green beans with anchovies

Wash the green beans and remove the ends, then boil them in plenty of salted water. When they are cooked (about 20'), drain and set aside.

In the meantime, wash and debone the anchovies. Chop a handful of parsley, the garlic clove and the anchovies; throw everything in a fairly large pan, add the oil and butter, and sauté (make sure it does not burn). Add the green beans and mix well to flavour them, seasoning with salt and pepper and completing with a drizzle of raw organic Panizzi extra virgin olive oil. Served hot, they are excellent as a side dish for meat dishes.

(4 people): 600 g of green beans, 50 g of butter, 3 salted anchovies, Panizzi organic extra virgin olive oil, parsley, 1 clove of garlic, salt, pepper.