If you’re willing to sacrifice a glass of wine for this dish, you’ll be rewarded with a great way to serve green beans and tomatoes.
As another stage takes place in the Piedmont region, I wanted to again highlight a dish that takes advantage of the geographical and cultural region. Northern Italian cooking is influenced by the wonderful wines in the region as well as French cuisine. This ratatouille brings the best of both those worlds.
It’s a relatively easy dish to make (save prepping the beans) so you can be back to relaxing after a long bike ride in no time.
Ratatouille di Fagiolini (Ratatouille of French Beans)
adapted from Cibo che Passione
- 1 clove garlic, minced
- 1 Tablespoon basil, chopped
- 2 lbs, green beans
- 3 Tablespoons butter
- 14 oz tomatoes, chopped
- 1 Tablespoon parsley, chopped
- 1 glass red wine
Wash and trim the green beans. Chop up the butter with the garlic, parsley and basil and put into a casserole dish.
Add the chopped tomatoes and the beans. Stir to combine. Season with salt and pepper and pour the red wine over the mixture.
Cover and put into oven preheated to 350 degrees. Cook for 30 minutes.