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Recipe for :

Fagiolini all Fiorentina (Green Beans in Tomato and Fennel Seeds)

Cook ItalyThis is one of the recipes that has been provided by Carmelita Caruana from Italy. Carmelita is involved in running cooking holidays in Italy and it is well worth visiting her website - - to find out more.


600 g Green beans
Half a glass of good Olive Oil, one
1 medium onion
2/3 tbsp. tomato passata (thick seedless tomato pulp ) or 1 of tomato concentrate
1 tsp. of fennel seeds
Salt and pepper


  • Top and tail the beans then rinse in hot water just before throwing them into a pot of well salted boiling water. Cook uncovered until almost tender but still with a little bite, then drain.
  • Grind the fennel seeds to a fine powder in a mortar and pestle.
  • Slice the onion into slim half moons and soften in the olive oil with 1 tbsp. of water, using the pan in which you will eventually oven bake the dish
  • Add the drained beans, the fennel seed powder and salt and pepper to taste
  • Next add the tomato sauce, dissolved in a little water if it is thick or if you are using concentrated tomato paste, and stir through gently to coat the beans.
  • Cover and cook in a moderate oven for about 20 minutes. Serve quite hot.


  • Italians have no time for crunchy "al dente" vegetables, they like their cooked vegetables well softened though not overcooked
  • Another Tuscan way with green beans is to stew them in a garlic flavoured tomato and olive oil sauce -this last comnes from Pescia, in Northern Tuscany

Carmelita Caruana