Green beans with ham—a dish that evokes my childhood and youth. I strive to preserve the classic recipes passed down from mothers and grandmothers, which in turn are inherited from their ancestors.
Enjoying good food doesn’t require much time, expensive ingredients, or culinary skills. Not even liquid nitrogen, despite how unbelievable that may sound. Not only can you eat well, but you can also impress your guests with something as simple as deception. Yes, we aim to deceive the eyes, nose, palate, and even the purse. It’s pure trickery, albeit for the noble cause of gastronomy and the enhancement of our ego.
Ingredients
300 grams of green beans
1 medium onion
1 tomato
2 cloves of garlic
Coarse salt, extra virgin olive oil (and if you fancy, some thin slices of Serrano ham).
Method
The great advantage of this recipe is that there’s no need to boil the green beans separately. We’ll use just one pan for everything. Start by trimming the ends of the beans and cutting them into pieces about 6cm long; this way, they’ll look much more appealing on the plate. Wash them under running water and drain well. In a pan, heat plenty of oil and, when hot, add the green beans, frying them lightly until they gain some colour but don’t overdo it. Once done, remove them, draining well, and place them on a plate lined with kitchen paper to absorb any excess oil.
Take the tomato, cut it in half, and grate it using a coarse grater until it turns into pulp. Leave a little of the oil in the pan, and sauté the chopped garlic for a bit before adding the sliced onion in thin strips instead of the usual cubes. Stir well, and when they begin to brown, add the grated tomato and salt to taste. Mix everything well and let the tomato cook until it changes colour, which won’t take long. Now it’s time to add the green beans, a bit more salt, and stir everything so it’s well combined. Plate it up neatly; if you pile it up casually and add some slices of ham on top while it’s still hot, you’ll end up with a dish that’s sure to impress.
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