Recipe courtesy Erin Clarke, executive chef, Casa Luca, Washington DC
Erin Clarke created this fresh interpretation of the classic Thanksgiving green bean casserole. Shallots can be done a week ahead of time, and beans can be blanched the day before. Make the fonduta as the last step before serving.
- 2 pounds fresh green beans
- 2 tablespoons kosher salt, divided, plus more to taste
- 2 tablespoons extra-virgin olive oil, divided
- Bowl of ice water (to shock green beans)
- ¼ cup granulated sugar
- 1 cup white wine vinegar
- 3 raw shallots, sliced crosswise in ⅛-inch rings
- ¼ pound diced Fontina cheese
- ½ cup whole milk
- 1 tablespoon butter
- 1 tablespoon flour
- 2 large egg yolks
- Black pepper, to taste
In large pot, boil water. Add 1 tablespoon salt and 1 tablespoon olive oil, and stir to dissolve. Add green beans. Cook until just tender. Remove green beans, and shock them in ice water. Drain and set aside. Beans may be blanched 1 day in advance and stored, uncovered, in refrigerator.
For the pickled shallots, in saucepan, boil water. Add sugar and 1 tablespoon salt, and stir until dissolved. Add vinegar. Place shallots in bowl. Pour mixture over shallots and stir. Let cool to room temperature. Transfer shallots and liquid to container, cover and refrigerate. Pickled shallots may be made up to 1 week ahead.
For the fondue, in a heatproof bowl placed over a pot of simmering water, add Fontina cheese and milk. Stir until cheese begins to melt. Add flour and incorporate well, then add butter. Whisk in yolks. Stirring constantly with whisk, cook until smooth and thickened slightly, about 5 minutes. Remove pan and bowl from heat.
In 12-inch heavy skillet, heat 1 tablespoon olive oil until hot, but not smoking. Sauté beans until just tender, about 3 minutes. Season with salt and pepper.
Place fonduta in shallow serving bowl, add green beans and top with pickled shallots. Or, alternatively, drizzle fonduta over green beans and top with shallots. Serves 4.