Beans with milk and egg yolks
6 servings
45 minutes
This author’s recipe embodies tenderness and richness of flavors. Green beans cooked with a pinch of baking soda gain softness and a velvety texture. Sautéing them in a mix of butter and olive oil adds a subtle nutty note, while parsley and flour make it slightly thicker and more aromatic. Gradually adding milk reveals the beans, enriching them with a creamy consistency. The final touch is the combination of the sauce with egg yolks, creating harmony between delicate flavor and airy texture. This dish pairs perfectly with fresh vegetables and light toasts, transforming into a cozy gastronomic story worthy of the most exquisite dinners.
1
Clean the beans, bring a large pot of salted water to a boil, add the beans, a pinch of baking soda, and cook uncovered over medium heat for 20 minutes.
- Green (broad/fava) beans: 4 kg
- Salt: to taste
- Baking soda: 0.3 teaspoon
2
Melt butter in a pan with olive oil and add the beans. Sprinkle with finely chopped parsley and flour, and cook, stirring, for 2 minutes. Gradually pour in the milk and cook on low heat for another 10 minutes until the beans are soft.
- Butter: 25 g
- Olive oil: 2 tablespoons
- Green (broad/fava) beans: 4 kg
- Parsley: 3 stems
- Wheat flour: 1 tablespoon
- Milk: 450 ml
3
Mix some bean sauce with egg yolks, then put it in a pan, stir, and serve immediately.
- Egg yolk: 2 pieces
