Here, green beans and scallions are tossed with Bagna Cauda and roasted in a hot oven. Bagna Cauda is Italy's version of Fondue - made with warm olive oil, minced anchovies, garlic, pepper and chili flakes and placed in a fondue pot or in a warmer - it's used as a warm pungent dip for veggies and crusty bread. Bagna Cauda literally means "hot bath".
In this recipe, Bagna Cauda is used as a marinade for green beans and scallions before charring in the oven. The charred bits and anchovies give the green beans such a deep earthy umami flavor. Lemon zest brightens it up and chili flakes or "threads" add a delicious kick. The addition of whole scallions, cut to the same length of the beans, was a brilliant idea given to me a few years back by my friend Leslie. They mimic the look of green beans in color and shape, but add such an unexpected burst of flavor. Roasting at high heat keeps the green beans crisp while giving a little char.