These are the fagiolini! You can have tons of traslation for calling these longstick veg. The cutest of the translation is the Italian fagiolini. One of the easiest and delish way to prepare them is exactly how they do in my paradisiac home island: steaming (or boling) the long beans for a little while, then wokking in olive oil and minced garlic, stir stir stir and add 2 TBS good delicious aromatic vinegar. A fantastic side dish for all the pure fagiolini lovers which can be also topped with flexseeds or sesame seeds or crushed anacards before serving to add more nutritive value.
I’m submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient. The host this month is BlazingHotWok. If you would like to participate or to see the secret ingredient, check who’s hosting next month.
Ecco i preziosi fagiolini all’aglio e aceto, una delle prelibatezze piu semplici dell’isola d’Ischia. Bolliti o al vapore, prima bolliti e poi ripassati al wok…i modi per ammorbidirli sono svariati e semplici. L’aglio puo essere aggiunto crudo oppure fatto soffriggere precedentemente. L’aceto e’ fondamentale per insaporire. Semi di sesamo possono aggiungere valore nutritivo.
The tomato stop 