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Lewes, DE 19958

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Click here to open Haricot Verts with Gorgonzola and Hazelnuts Receipe PDF file.

Mark Steele

Café Azafrán

Haricot Verts with Gorgonzola and Hazelnuts

Ingredients:

1 pound

Haricots Verts (Fresh French green beans), washed, stem end trimmed

4 ounces

Italian Gorgonzola cheese, coarsely chopped

4 ounces

Hazelnuts, toasted and coarsely chopped

4 tablespoons

Butter

Method:

  1. Blanch and shock Haricot Verts

  2. In a medium hot sauté pan, add butter, haricots verts and hazelnuts.

  3. Season with salt and freshly ground white pepper

  4. When haricot verts are warmed through, add gorgonzola cheese

  5. Finish in the oven until cheese is melted. Then stir to coat the haricots verts in the sauce.

 Prepares 4 to 6 servings

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This page was last modified on 06/10/2008