Recipe: Green Beans With Charred Onions Every recipe in the vegetable section of Mario Batali's Molto Gusto will likely add something new to your repertoire. The book also covers plenty of easy foods like salads, pasta and pizza -- and if you live near a good Italian importer, the sky's the limit.
NPR logo Recipe: Green Beans With Charred Onions

Recipe: Green Beans With Charred Onions

From 'Molto Gusto: Easy Italian Cooking'

Molto Gusto: Easy Italian Cooking
by Mario Batali
Hardcover, 272 pages
Ecco
List price: $29.99

Serves 6

Kosher salt
1 pound young green beans or haricots verts
2 medium sweet onions, such as Vidalia or Walla Walla
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons orange juice
2 tablespoons extra virgin olive oil
Maldon or other flaky sea salt

Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons kosher salt. Add the beans and blanch until crisp-tender, 3 to 5 minutes. Drain the colander and cool under cold running water; drain well.

Halve the onions lengthwise and trim off the ends, Cut lengthwise into 1/2-inch-wide slices.

Heat a dry 12-inch saute pan over medium-high heat until very hot. Add the onions and saute until charred in spots but still crunchy, 4 to 6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through. Transfer the beans and onions to a large bowl.

Whisk the balsamic vinegar, orange juice, and oil together in a small bowl. Pour over the beans and onions, tossing to coat. Let stand for at least 10 minutes, or up to 1 hour, before serving.

Sprinkle the beans with Maldon salt and serve.

Excerpted from Molto Gusto: Easy Italian Cooking by Mario Batali. Copyright 2010. Reprinted by permission of Ecco.