Photograph by Jose Pereiro
Yeppa & Co., the see-and-be-seen Italian restaurant in Buckhead, simply opened a brand new location at Junction Krog District on the Beltline. Each places of the buzzy eatery are recognized for his or her housemade pastas and potent cocktails, however one in every of their contornis (sides) has gained a cult following: the fagiolini.
Translation? Inexperienced beans. You recognize, the vegetable you tried to keep away from as a child.
“It’s one in every of our high aspect dishes,” says Julian Vaccaro, head chef at Yeppa’s Beltline location. “Folks love them. It’s one of many dishes I like to recommend most.”
Possibly as a result of these inexperienced beans are slightly extra elevated than Mother’s. Yeppa’s preparation entails a multi-step technique of blanching them, sautéing them in olive oil till they brown, and roasting them. Earlier than they’re served, they’re completed with salt, butter, lemon juice, shallots, garlic, olive oil, and white wine.
Simply the correct mix of sentimental and crunchy, they pair nicely with the restaurant’s herb-crusted branzino. “Our inexperienced beans are a easy dish, however very brilliant,” Vaccaro says.
Whereas the vegetable doesn’t sometimes present up on Italian menus, Yeppa Studios co-owner Stephen Peterson says it’s not for lack of authenticity. Rising up in Rimini, Italy, “we ate them on a regular basis—sizzling, chilly, or in a salad,” he says. “It’s a really homey aspect dish.”
Fagiolini Recipe (courtesy of Yeppa & Co.)
Components
- 6 oz trimmed inexperienced beans
- 5 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon salt
- ½ tablespoon butter
- ¼ teaspoon chopped garlic
- ¼ teaspoon chopped shallots
- 1 teaspoon recent lemon juice
- ¼ tablespoon white wine
Directions
- Preheat the oven to 375°F
- Blanch the Inexperienced Beans:
Convey a pot of water to a boil. Add the inexperienced beans and prepare dinner for two minutes. Instantly switch the inexperienced beans to a bowl of ice water to chill and cease the cooking course of. As soon as absolutely cooled, drain and dry the inexperienced beans.
- Sauté the Inexperienced Beans:
In a sauté pan over medium warmth, add extra-virgin olive oil. Add the blanched inexperienced beans and sauté till they develop a slight brown coloration. Take away from warmth and funky the inexperienced beans within the fridge.
- Roast the Inexperienced Beans:
Place the inexperienced beans on a sheet pan and high with salt, butter, ½ tablespoon extra-virgin olive oil, chopped garlic, chopped shallots, lemon juice, and white wine. Roast within the oven for two minutes.
- Serve instantly whereas sizzling.
Commercial
