Chef Jerry Corso has a red-hot new restaurant on his hands. Open barely a few weeks, Bar del Corso on Beacon Hill has got neighbors lining up to wait for a table. Once seated, you won't be hungry for long because the pies arrive lickety-split, cooked quickly in the imported wood-fired oven.
Photo by Leslie Kelly They make more than pizza at Bar del Corso. Don't skip the veggies!
But it would be a big mistake to skip straight to the main event. Start with a bunch of small plates, which include a featured veg. The huge hit this summer? Green Beans alla Nonna, a recipe the chef learned while working his way around Italy. Read part one of this week's Grillaxin to learn more about Corso's culinary journey.
Green Beans alla Nonna
2 spring onions - thinly sliced
2-3 cloves of garlic - lightly smashed
1/4 cup extra virgin olive oilhot pepper (optional)
1 lb. of green beans
1 small basket (1/2 pint) of cherry tomatoes - cut in half or left whole
The peel of 1 medium-sized lemon (or zest of 1/2 a lemon)
Lemon juice (to taste)
Salt and pepper (to taste)
1. In a heavy-bottomed pan or Dutch oven, sweat the garlic and onions inthe olive oil. Add the hot pepper if desired for a little heat.
2. Add the green beans and stir. Then add the tomatoes. Cover the pan and cook on medium high until done. Beans should be tender but not mushy.
3. Finish with lemon juice, coarse sea salt. Serve with good bread--lightly toasted if that's your style.