Fagiolini con Aceto Balsamico e Olio di Tartufo

Green Beans with Balsamic Vinegar and Truffle Oil

A cold antipasto, which is stunning in its simplicity. This dressing method also works really well for delicate salads such as rocket. Dress and serve immediately.

Ingredients

  • 500 g French beans or runner beans, topped and tailed
  • salt and pepper
  • balsamic vinegar
  • truffle oil

Method

Bring 1 litre water to the boil and salt heavily. Prepare the beans and put in a blanching basket. Place into the boiling water, and boil until tender, then remove immediately and dip into cold water. When cool, drain thoroughly and reserve until needed. It is very important they are well drained otherwise they dislike the dressing.

Take a serving bowl and put 4–5 drops balsamic vinegar in the bottom. Add nearly three times this much of the truffle oil. Season liberally. Put the beans in the bowl and toss swiftly. Taste for seasoning, adjust if necessary, and serve. The beans will discolour if dressed in advance, and the flavour of the oil will dissipate.

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