Mts’vane lobio satsivi - green beans in walnut sauce.
Satsivi sauce is used in many dishes, but most notably with chicken.
This version is not the most traditional version of green beans in such sauce, but rather it is based on one I had in a restaurant in Tbilisi.
Best served with soft, warm and crisp-crusted bread.
- 400g-450g green beans
- 1-2 tsp butter
- 1-2 tsp chopped rosemary (you can use other herbs, some of which may not require frying and can be added directly to the blender)
- 2-3 garlic cloves, minced
- Dry or fresh chili to taste
- 50g-60g lightly toasted walnuts
- 40ml-50ml milk (or cream if you prefer it a bit richer)
- optional: a tablespoon of grated Parmesan or another strong dry cheese
- salt to taste
- -
- 3-4 eggs
- salt to taste (1/3-1/2 tsp)
- -
- apx 1 tablespoon red wine vinegar
- black pepper
- A handful of diced brined cheese - choose one which is not too salty and creamy (rather than dry) - I use Sirene but a very mild Feta will work
- Blanch the green beans in well salted water, chilling them in cold water to prevent overcooking. Let them drain well.
- -
- In a pan large enough to hold the beans, briefly cook the garlic, chili and rosemary in butter - until aomatic.
- Add the milk along with 1/3-1/2 of the walnuts.
- Heat gently just until warm and allow the walnuts a few minutes to soften.
- Add Parmesan and blend until smooth.
- -
- Place the green beans and sauce back in the pan and gently heat.
- Add salt to taste.
- -
- Meanwhile, beat the eggs with salt and pepper as if for making an omelette. You can add a tablespoon of cream or milk, as well as any herbs you like.
- Heat a pan with butter and scramble the eggs into distinct bite-sized pieces, being careful not to overcook it (unless you prefer hard-cooked scrambled eggs).
- Mix the scrambled eggs into the green beans.
- -
- Add vinegar and pepper. Adjust seasoning.
- Make sure that it is sufficiently hot to serve.
- Scatter the cubed cheese and walnuts.
