I love the combination of green beans and cauliflower braised in tomato sauce. The usual combination is fagiolini in umido (“green beans, stewed in tomato sauce”); the addition of cauliflower gilds the lily, in my opinion.
There are variations where the sauce is fairly thin and brothy, the better to sop up with hunks of bread. My version is a bit heftier; it begins with a soffritto of celery, carrot, onion and celery leaves, to which crushed tomatoes and herbs are added. This is left to simmer for close to an hour, and can be made in advance.
Eventually, you end up with a plate of vegetables that have been suffused with the essence of tomato. It’s a glorious reminder of summer in every delicious forkful.
Green Beans and Cauliflower, Stewed in Tomato Sauce
It’s important to cook the green beans and cauliflower until the right degree of doneness is…
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