Serves sixPork and Tomato Soffrito 1 tbs. extra-virgin olive oil 1⁄2 red onion, diced (about 1 cup) 1 tsp. kosher salt 1⁄4 cup tomato paste 8 ounces boneless pork shoulder, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor 1 cup water Green Beans Kosher salt 2 pounds green beans, ends trimmed 1 tbs. extra-virgin... Read more »
These fragrant Provençal herb-scented beans make a fine meal on their own, with some shavings of Parmigiano, aged goat cheese or ricotta salata, and Shallot (or Garlic) Toasts. They are also a classic accompaniment to grilled or roasted lamb.