Romano beans (aka Italian string beans) are really just a different variety of snap bean, and are grown and eaten the same way. Broad flat-podded green snap beans with five- to six-inch pods are often called Italian Pole or Romano beans, and varieties include Roma, Greencrop, and Bush Romano. Anchovy paste makes these good; don’t tell folks what is in them and they will eat them up.
Recipe information
Yield
serves 4
Ingredients
1 pound fresh Italian green beans, cut into 1/2-inch pieces
3 garlic cloves, chopped
3 tablespoons olive oil
1 teaspoon anchovy paste
Freshly ground black pepper
2 ounces Romano cheese, shaved with a vegetable peeler
Preparation
Step 1
In a large skillet set over medium heat, cook the green beans and garlic in the olive oil for 2 minutes. Add 1/2 cup water to the pan. Cook, stirring, for 10 minutes or until the beans are tender. Stir in the anchovy paste and pepper.
Step 2
Using a slotted spoon or tongs, transfer the green beans to a serving platter and top with the Romano cheese.
