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Here’s a fun little number…Charred Green beans with Bagna Cauda. Bagna Cauda, if unfamiliar, originates from Italy – and is made with warm olive oil, minced anchovies, garlic, pepper and chili flakes- and is traditionally used as a warm, pungent dipping sauce for veggies and crusty bread.
Bagna Cauda literally means “hot bath”.
Here, the Bagna Cauda is used as a marinade for green beans and scallions before roasting in the oven to charring.
The charred little 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.
How to make Bagna Cauda
Bagna Cauda is made by simply combining the olive oil, anchovies, garlic and chili threads in a bowl. For those who are turned off by anchovies, try to think of them as a salty flavorful seasoning rather than “fish”. They are an acquired taste, but like most delicious things, will be worth the effort. In the end, they will give your cooking wonderful layers of flavor and depth.
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 a friend- 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.
Toss the green beans and scallions in a bowl.
Place them on a parchment-lined baking sheet, and give them room spread out.