Sformata di Fagiolini | Fresh String Bean Casserole

“The discovery of a new dish confers more happiness on humanity than the discovery of a new star” Jean Anthelme Brillat-Savarin
copyright Art of Living, PrimaMedia,inc/Maria Liberati
ohh so true!!

(photo credits: www.bioexpress.it)
Hope this new dish is a discovery for you and provides a day of happiness!
Sformata di Fagiolini (stringbean casserole)
(excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)
*1 pound fresh green beans
*5 tablespoons freshly grated parmigiana reggiano cheese
*3 eggs
*1/4 cup milk
*1/4 cup cream
*pinch salt and pepper
*1 tablespoon butter
Preheat oven to 350 degrees. Wash green beans, cut them and place in pot of boiling water. Add in pinch of coarse salt. Cook for 10 minutes until al dente, Drain,’
Place in bowl and sprinkle with 2 tblsps parmigiana cheese on top.
In another bowl, beat eggs with leftover grated cheese, milk and cream. Add salt and pepper to taste.
Butter a rectangular casserole dish. Place in layer of green beans and pour egg mixture on top. Place casserole dish in large casserole of warm water. Bake for 30 minutes this way. remove top casserole from water. Place the green bean casserole on lowest shelf in obven and bake for 5 minutes.
Let cool for 10 minutes outside of oven, When cool, turn over on plate and serve, should come out like a molded casserole.
For more great recipes get your copy of the Gourmand World Award Winning Book: The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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*October 18th- Foodie Event and Fundraiser, Quakertown, Pa sponsored by the Upper Bucks Chamber of Commerce (www.ubcc.org)
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