How can I choose the best Italian flat beans?

Italian flat beans are also called Romano Beans and are wide, flattened versions of more common green beans. The best Romano beans are bright green and fresh, without soft places or coloring. Originally from Italy, this beans are grown and consumed in many other parts of the world. It can be steamed, fried, stewed or served as a salad object, but should never be cooked. Flat beans grow to a length of about 5 to 6 inches (13 to 15 cm) and are about 0.5 inches (1 cm) across. Unlike conventional green beans, they are very thin, with occasional buttons on one side, where immature seeds grow inside the pod. Some unusual varieties may have yellow or purple pods. For this reason, a group of beans, to which Bejeong is sometimes called Snap Beans. Look for clearly colored specimens and avoid beans with brown or purple color, dark areas or fuzzy white mold. Older beans Romano can turn a slightly darker green and develop a mounted skin with softenedA bendable texture that makes them suitable only for soups and stews.

Italian chefs often praise these beans with tomatoes and meat, such as pancetta or bacon, or combine them with eggplant and caps in caponata. They also work well when they steam until they are solved or microwaves. The best Italian flat beans will be clearly colored when cooking properly and provide some resistance to bites. Pre -cooked beans can be complemented by garlic, olive oil or vinaigrett dressing as a salad, or praised, then roasted and poured with oil or soy sauce, grated cheese and other tasty ingredients. Baking flat beans with oil caramezho creates the outside of its pods and produces a sweet and attractive taste.

These beans are badly doing when they are cooked for a long time, losing color and becoming enlarged and relatively tasteless. Whenever this is possible, cook Italian flat beans until they lose their raw taste; Beans should not be fibrous or hard. Book longer cooking for older beans that do not provide a fresh and fresh taste.