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 point of 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. 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.
Bagna Cauda is made by simply combining the olive oil, anchovies, garlic and chili threads in a bowl. For those of you 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.
Toss the green beans and scallions in a bowl.
Place on a baking sheet, give them room spread out.
1 large bunch scallions, cut to the same length of the beans
2-3 T olive oil
½ of a 2 oz tin of anchovies (about 4-5 anchovies) very finely minced
6 Cloves garlic- finely minced
generous pinch chili flakes or chili threads
zest of one small lemon- divided
black pepper to tasteInstructions
Preheat oven to 425F. Cut scallions into 3-4 inch pieces. Place in a bowl with the green beans. In a small bowl, mix olive oil, minced garlic, minced anchovies, chili flakes and ½ of the lemon zest. Toss with beans and scallions. Place on a parchment lined baking sheet and roast 15-20 minutes mixing halfway through, until green beans are crispy and tender. For added char, broil for a few minutes. Garnish with remaining zest and more chili threads.
Prep time: 5 Cook time: 20 Total time: 25 Yield: 4 serving