Blistered runner beans with bagna cauda
- Preparation and cooking time
- Total time
- Easy
Ingredients
- 75g unsalted butter
- 2 cloves garlic, crushed
- 2-3 anchovy fillets, chopped
- 1/2 lemon, zested and juiced
- 25ml extra-virgin olive oil
- a pinch smoked paprika
- 2 tbsp double cream
- 400g runner beans, cut into 10cm diagonal pieces
Method
- STEP 1
Put the butter in a small pan and fry the garlic and anchovy fillets gently, over a low heat for 8 minutes. Remove from the heat and add the lemon zest and juice, olive oil, paprika and double cream. Allow to cool to room temperature and season.
- STEP 2
Heat a griddle pan or large frying pan over a high heat and toss the runner beans with some olive oil and seasoning in a bowl.
- STEP 3
Cook for 2 minutes on each side until charred and blistered but still have crunch. Serve with the dip.