Romano Beans Stracotto with Garlic, Anchovy, and Lemon
5# romano beans
1c garlic - smashed
1/4c salt-packed anchovy - rinsed, filleted, soaked, chopped
1c extra virgin olive oil
salt - to taste
lemon - to taste - juice of one lemon should suffice
1/2c fresh breadcrumbs - fried in olive oil until golden
1. In a large pot of very salty boiling water, blanch the romano beans until tender, about 4 minutes
2. Shock beans in an ice bath. When cool, cut into 3" lengths and set aside.
3. Meanwhile, in a small saucepot, saute garlic, anchovy and olive oil on very low heat.
4. When all of the garlic is very tender (but not browned at all), pull the soffritto off the heat.
6. With a potato masher, mash the anchovy and garlic to make a thick, oily paste.
7. In a large saute pan, braise the beans with half of the soffritto (might use more to taste) and 2 cups of water
8. The braising process should take about 1/2 hour, as you are looking for the beans to fall apart and become very tender. Add water as needed throughout the process.
9. Right before serving, toss in the lemon juice
10. Top each serving with a handful of fried breadcrumbs
YIELD 4 servings
NOTE: Choose a variety or a mix of different varieties of mushrooms that you like. I recommend hen of the woods or chanterelles, or whatever is local and in season. Wild mushrooms are often dirty, so be sure to clean them before cooking.If they aren't too damp, they can stand a very quick (10 secs) agitated bath in a full sink, followed by drying on towels on a sheet pan. If they are a little damp, use a slightly damp towel to rub the dirt off, then either break them apart or tear into slightly larger than bite-sized pieces.