Blanching the beans in a wide pan helps the water return to a boil faster.
|2||medium shallots, halved and very thinly sliced|
|½||cup vegetable oil|
1. On a paper towel, place the shallot slices in a single layer and press with another paper towel to dry them.
2. In a small saucepan over medium-high heat, heat the oil for 2 to 3 minutes or until very hot. Drop in the shallots and fry for 2 minutes or until golden and crisp. Use a slotted spoon to transfer to paper towels; cool.
|2½||teaspoons kosher salt|
|1½||pounds green beans, stem ends trimmed|
|2||tablespoons olive oil|
|Freshly ground black
|¼||cup finely chopped fresh basil|
|2||ounces pecorino cheese, crumbled|
1. In a wide heavy-bottomed saute pan, bring 2 inches of water and 2 teaspoons of the salt to a boil. Add the beans and cook for 5 minutes or until just tender but still bright green. Drain and rinse with very cold water until cool.
2. Dry the saute pan and return it to high heat. Add the oil and when it is hot, add the green beans, the remaining ½ teaspoon salt, and a generous sprinkle of pepper. Cook, stirring often, for 3 minutes or until the beans are slightly charred all over.
3. Remove from the heat and cool completely. Transfer to a bowl and toss with shallots, basil, and cheese.
Adapted from “Modern Mediterranean”