Larte D3 executive chef Luigi Margoni explains the versatily of green beans
My key ingredient: green beans
Luigi Margoni, executive chef at Larte D3, explains why French green beans are a versatile addition to any dish. “As a result of their vibrant green colour and unique taste, green beans can be cooked in many ways. Sometimes they are added as a side dish or can be used as a garnish. They are also versatile and can be used for starters and main courses. The beans add a refreshing taste to even the most simple dishes, and are particularly popular in our Larte D3 fregola salad, complemented by espelette chilli and focaccia croutons.”
Preparation time: 15 minutes
Cooking time: 3 minutes
1 tomato, diced
1 baby gem lettuce
10g black olives
15g red onions
90g tuna steak
Pinch of salt
Black pepper, to taste
30g French green beans
20g focaccia croutons
150g fregola, cooked
Pinch of espelette chilli
Mix the diced tomatoes, chopped mini lettuce, olives and onion.
Season the tuna with salt and black pepper, and sear in a very hot frying pan, keeping it raw in the middle.
Cut it into three equal pieces.
Boil the French beans and the egg.
Cut the egg into six pieces and the beans in two.
Mix all your ingredients, using fregola as the base.
Season the salad well with balsamic vinegar, and then serve topped with fresh focaccia croutons.