Pole beans, hazelnuts, preserved lemon, Pecorino Romano PDO
10 agosto, 2024
Ingredients
Adjust Servings
| Dijon mustard 65 grams | |
| Preserved lemon 100 grams | |
| Sliced shallot 60 grams | |
| White wine vinegar 100 grams | |
| Extra virgin olive oil 375 grams | |
| Romano beans 40 grams | |
| Distilled white vinegar | |
| Granulated sugar | |
| Yellow pole bean grams 85 | |
| Green pole bean 85 grams | |
| Toasted hazelnut, chopped 30 grams | |
| Shallot grams 30 | |
| Brunoise preserved lemon 5 grams | |
| Romano bean pickling liquid 10 grams | |
| Fleur de sel | |
| Ground black pepper | |
| Pecorino Romano PDO, shaved on large grater 7 grams |
Preparation Stage
By Chef Evan Allumbaugh of Che Fico | San Francisco Adapted by StarChefs
METHOD
For the Preserved Lemon Dressing:
In a blender, combine mustard, lemon, shallot, and vinegar. Slowly stream in olive oil until mixture is fully emulsified. Transfer to a squeeze bottle and refrigerate. For the Pickled Romano Beans: Place romano beans in a nonreactive container. Cover with enough vinegar to submerge and a pinch of salt. Cover and refrigerate.
To Assemble and Serve:
In a pot of salted boiling water, blanch beans, then immediately shock in ice bath. Cut beans on a 2-inch bias and set aside. Remove Pickled Romano Beans from container, reserving 10 grams pickling liquid, and cut on a 2-inch bias. In a mixing bowl, combine pole beans, Pickled Romano Beans, reserved pickling liquid, hazelnuts, shallots, preserved lemon, fleur de sel, and 30 grams Preserved Lemon Dressing. Toss to coat. Transfer mixture to the center of a small scallop bowl. Garnish with black pepper and Pecorino Romano PDO
