Yellow Wax Beans Stracotto in Soffritto with Salsa Verde

Name: Yellow Wax Beans Stracotto in Soffritto with Salsa Verde
Yield: serves 4 to 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound yellow wax beans or yellow Romano beans, ends trimmed; 1/2 teaspoon kosher salt; 1/2 teaspoon double-concentrated tomato paste; 1/2 cup Soffritto (page 28); 2 anchovy fillets (preferably salt-packed), rinsed, backbones removed if salt-packed, and minced; 1/2 cup Salsa Verde (recipe follows); 6 anchovy fillets (preferably salt-packed), rinsed, backbones removed if salt-packed, and finely chopped; 2 heaping tablespoons capers (preferably salt-packed), soaked for 15 minutes if salt-packed, rinsed and drained; 3 garlic cloves; 1/2 teaspoon kosher salt, plus more to taste; 2/3 cup extra-virgin olive oil; 3/4 cup packed fresh Italian parsley leaves; 1/3 cup packed fresh mint leaves; 1/4 cup packed fresh marjoram leaves; 1 1/2 teaspoons fresh lemon juice, plus more to taste; (makes about 1 cup salsa)

January 26, 2012

I think the heart and soul of Italian cooking is coaxing the true flavor out of raw ingredients, and that’s what we do with these beans. Stracotto means “long cooked,” and for this recipe, yellow wax beans, a summer vegetable usually prepared al dente, are simmered long and slow with our deeply caramelized soffritto. You’ll want to make this dish only if you already have soffritto in your refrigerator and when yellow wax beans are in season. You could also use yellow Romano beans.

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