Follow these steps for perfect results
extra virgin olive oil
onion
thinly sliced
green beans
fresh, trimmed and halved crosswise
mortadella
diced
chicken stock
unsalted
ground cloves
salt
fresh ground pepper
Heat olive oil in a large skillet over medium heat.
Add sliced onions and saute until soft, about 4 minutes.
Increase heat to high, add green beans, and cook, stirring frequently, until onions are a deep golden brown, about 8 minutes.
Stir in diced mortadella, ground cloves, and chicken stock.
Bring the mixture to a gentle boil over medium-low heat.
Cover the skillet and cook slowly for about 15 minutes, or until beans are tender, checking and adding water if necessary.
Warm a serving bowl.
Once the beans are sufficiently soft, uncover the skillet and increase the heat to high.
Continuously turn the beans, allowing the remaining liquid to thicken into a sauce.
Pour the green beans and sauce into the warmed serving bowl.
Serve immediately.
Expert advice for the best results
Adjust cooking time based on the tenderness of your green beans.
For a richer flavor, use homemade chicken stock.
Serve with crusty bread to soak up the sauce.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with a drizzle of olive oil and a sprinkle of fresh pepper.
Serve as a side dish with grilled meats or fish.
Serve over polenta for a hearty vegetarian meal.
Pairs well with the savory flavors of the dish.
Discover the story behind this recipe
Italian cuisine emphasizes fresh ingredients and simple preparations.
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