- 14 ounces Green beans (or romano bean)
- ½ Lemon
- 1 small dried Chile pepper
- 2 tablespoons Breadcrumbs
- 2 tablespoons Olive oil (plus more for baking dish)
- 1 ounce Blanched hazelnuts
- 2 sprigs Parsley
- 1 Garlic clove
Rinse beans. Cook in a pot of boiling salted water until crisp-tender, about 6 minutes. Drain and rinse immediately with cold water.
Meanwhile, squeeze juice from lemon and crumble dried chile. In a bowl, mix together chile, breadcrumbs, olive oil and 2 teaspoons lemon juice.
Coarsely chop hazelnuts. Rinse parsley, shake dry, pluck leaves and coarsely chop.
Peel and finely chop garlic.
Add nuts, parsley and garlic to the breadcrumbs and season with salt and pepper.
Lightly oil a casserole dish.
Place beans in baking dish and sprinkle evenly with the breadcrumb mixture. Bake on middle rack of preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F) until breadcrumbs are browned, about 12 minutes. Serve warm.