Green beans with gorgonzola cheese

Summer is green bean time!
This recipe is something special: Beans, Gorgonzola, walnuts and a fine Aceto Bianco. In Italy, we usually eat steamed beans as a side dish. But they also make a great appetizer or a light dinner.

Well-traveled vegetables

Like other vegetables, green beans originated in Central or Latin America. Columbus' men brought them with them to the old world. Beans, tomatoes & co, found wide distribution in Italy. Green beans are considered healthy, high in fiber and low in calories. They are versatile in the kitchen. Fagiolini, cornetti, tegoline (green beans are called differently in the regions of Italy) can be boiled, baked, marinated or plain.

Beans love vinegar

In early and mid-summer, beans are tender and aromatic and have not yet formed strings. They harmonise perfectly with intense flavours, such as Gorgonzola cheese. A marinade of salt, olive oil and white wine vinegar is the perfect complement and makes the dish more digestible.

The white seasoning

Vinegar fans have long appreciated condimento bianco, or "white seasoning." The light version of balsamic, a blend of grape must and wine vinegar, is milder than the dark version. In the fall, the selected grapes are pressed. One part goes into stainless steel cooling tanks to preserve the sweetness of the must and the light color. The other part is fermented into wine and then into wine vinegar. The sour-sweet Condimento Bianco goes well with grilled poultry, fish or vegetables of any kind and in any salad dressing.

All-rounder

If you like your dressing racier, you might reach for a naturally cloudy version with a fresh acidity, such as organic Aceto di vino Bianco. I also find this vinegar to be a super all-rounder in the home: from food preservation to home pharmacy. The mild vinegar inhibits the formation of germs and leaves pickled vegetables its own flavor. It has anti-inflammatory and antibacterial effects and can positively influence the acid-base ratio in our organism.

Marinated green beans with gorgonzola

This recipe is something special. Beans, Gorgonzola, walnuts and a fine Aceto Bianco.

5 from 2 votes

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course garnish, Salad

Cuisine Italian, vegetarian

Servings 4 serves

Calories 238.9 kcal

Ingredients

 

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• 500 g green beans
• 50 g walnuts, peeled
• 60 g Gorgonzola cheese, spicy e.g. Blu di Capra
• 5 tablespoons white wine vinegar, e.g. Condimento Bianco denso esclusivo
• 2 tablespoons olive oil
• salt

Instructions

 

• Remove tops from green beans and cook in plenty of water for about 15 minutes, depending on thickness, until al dente (in a pressure cooker, 3 minutes is enough after whistling). Salt beans while hot and let cool.
• Roast walnuts on a baking sheet in a preheated oven at 150° C for about 10 minutes. Make sure they do not get too dark. Let nuts cool and then chop coarsely.
• Chop gorgonzola into bite-sized pieces. Marinate the beans with olive oil and Condimento Bianco and garnish with the cheese and walnuts.

Notes

If you use white wine vinegar instead of a Condimento Bianco, a teaspoon of honey will refine the marinade.

Nutrition

Calories: 238.9 kcalCarbohydrates: 10.8 gProtein: 7.4 gFat: 19.7 gSaturated Fat: 4.6 gPolyunsaturated Fat: 6.9 gMonounsaturated Fat: 7.4 gCholesterol: 11.3 mgSodium: 191.6 mgPotassium: 364.7 mgFiber: 4.2 gSugar: 4.5 gVitamin A: 979.5 IUVitamin C: 15.5 mgCalcium: 138.9 mgIron: 1.8 mg

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