How to Make Haricots Verts with Hazelnuts (Fagiolini Alle Nocciole)
The classic combination of green beans and hazelnuts is as healthful as it is tasty. Variations of this dish can be found throughout Italy during the appropriate season. Hazelnuts are one of the oldest cultivated crops in Europe; records of them being traded from the ports of Genoa go back to the 11th century. Currently, Turkey and Italy produce the majority of the world’s hazelnuts.
5 min prep time
15 min cook time
6servings
1/2 cup
Step-By-Step Instructions:
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Preheat oven to 375°F.
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Bring a pot of water to a boil. Add haricots verts. Reduce heat to medium and cook until just tender, 3–4 minutes. Drain, and plunge haricots verts into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)
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Heat 1 tablespoon. oil in a large, wide skillet over medium heat Add onion, salt, and pepper, and cook, stirring occasionally, until onions are light golden brown, 4–5 minutes.
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Meanwhile, place hazelnuts in a baking pan and toast in the oven until they darken, 5–7 minutes. Chop roughly and set aside.
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In a large skillet, heat the remaining 1 tablespoon. olive oil over medium-high heat. Add haricots verts and cook, stirring occasionally, until heated through, about 3 minutes. Add cooked onions and hazelnuts and cook 1 additional minute. Transfer to a serving dish, and serve.
Nutrition facts
6 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
160
- % Daily value*
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Total Fat
12g
15%-
Saturated Fat
1.2g
6% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
200mg
9% -
Total Carbohydrate
13g
5%-
Dietary Fiber
6g
21% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
4g
-
Potassium
350mg
7%