Fagiolini Di Sant' Anna (St. Anna Beans)

When I visited Tuscany, I was served platters of chopped romaine drizzled in olive oil and plates of green beans, salted and drizzled with olive oil.  They were delicious in their simplicity. Here is a recipe I found for Italian Green Beans

3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
2 lbs. green beans (Chinese long beans if you can get them)
10 oz. plum tomatoes, peeled and chopped
Sea salt & fresh ground pepper

In a large skillet, saute garlic in olive oil.  Once translucent, add green beans and tomatoes. Salt and pepper to taste. Lower the heat and cook until beans are tender (about 15 min.).


 

Deviled Eggs

Mama always made the best potato salad and deviled eggs.  Really, the seasoning is the same flavor.  So here is the deviled egg "recipe."  Actually, we just throw together the ingredients and taste as we go along.  Fresh eggs from the hen house are the best.

6 eggs hard boiled
     Place eggs in pan of cold water to cover.  Bring to a boil.  Reduce heat to a gentle boil and cook 10 minutes.  Cool in cold water.  When cooled, peel.  Slice in half and carefully remove yokes into a small mixing bowl.  Place whites on a decorative plate--some plates have dips for egg halves.  I use a flat cut-glass candy dish.

Now mix the yolks with fork until smooth.  Add enough mayo to make the yolks creamy as icing.  Add enough yellow prepared mustard, perhaps as much as two tablespoons, sea salt and pepper.  Mama added a sprinkling of onion powder--I do not.  The seasoning should be tangy, but not too tangy--salty, but not too salty.  Carefully spoon mixture back into eggs.  Sprinkle with fresh ground paprika.

Enjoy,
Nancy