TABELIAAUTHENTIC RECIPE
Fagiolini all'AgroGreen Beans with Lemon and Olive Oil
A household staple throughout Tuscany and central Italy: tender boiled green beans dressed simply with lemon juice and olive oil.
AUTHENTICITY SCORE
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Ingredients (4 servings)
- Green beansSnap off the stem ends and remove any strings.500 g
- LemonSqueeze for juice.1 piece
- Extra virgin olive oil40 ml
- Salt20 g for the cooking water.23 g
- Black peppera little
Method
Prepare and heat the water
- 1 MeanwhileWhile preparing the ingredients, start bringing 2 L water to a boil in a large pot.
- 2 Squeeze the juice from half a lemon.
Ready when
Snap the stem ends from 500 g green beans, pulling away any strings at the same time.
Continue once the water boils.
Boil the beans
- 1 Dissolve 20 g salt in the boiling water, add the beans and boil over medium heat for 6–8 minutes.
- 2 Do not plunge into cold water; spread them out to cool slightly.
Ready when
Drain when they remain bright green but are tender enough to bend gently between your fingers.
Dress with lemon and oil
- 1 Put the beans in a bowl and toss with 1 tbsp lemon juice, 40 ml extra virgin olive oil, 3 g salt and black pepper.
- 2 Serve at room temperature.
Ready when
They are ready when glossy all over and scented with lemon.
About this dish
Agro means sourness. Dressing boiled vegetables with nothing but lemon and olive oil is deeply rooted in households throughout Tuscany and central Italy.
When green beans fill kitchen gardens and markets in summer, this accompaniment appears naturally at lunch and dinner. Served at room temperature rather than piping hot, it can be boiled ahead—one reason families love it.
Chard and spinach, as well as beans, are dressed all’agro in the same way. Lightening the plate beside meat or fish, it is a fundamental form of the central Italian table.
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