The ‘local’, as they call olive cheese in Zakynthos, is when cheese has matured quite hard with a strong smell and extra spicy taste. The tender beans of very fit and fish roe will give your dish a very gourmet … personality.
Serves: 5 Preparation time: 20m Cooks in: 20m Ready in: 40m
1 pound of string beans
1 clove of chopped garlic
1 green onion, thinly sliced
3/4 cup olive oil
½ cup aged vinegar
3 – 4 medium tomatoes, ripe, diced
1 ½ tsp. tablespoons fresh basil, chopped
1 tsp. tablespoon fresh oregano, chopped
1/2 cup black olives, pitted
200 – 250g. olive cheese of Zakynthos in cubes
2 tsp. fish roe
salt and freshly ground pepper
Scald the beans in a wide pot of salted boiling water for 5-6 minutes. Strain, then pour into ice water to stop the cooking and preserve the color green, then pass again from the strainer and leave them there until they cool down.
Put back the empty pot on the stove and let it heat up over high heat for 1 minute. Add the garlic, onion, basil, oregano and half of the olive oil and sauté for 1 minute.
Add the beans to a pan, salt and freshly ground pepper and sauté for 1-2 minutes, while stirring them. With a slotted spoon transfer to a serving platter
Add to the pot the remaining olive oil, heat over high heat and add the chopped tomatoes and stir fry for 3 minutes and then add the olives and vinegar. Cook for 3-4 minutes, always on high heat until the sauce thickens.
Add the olive cheese, stir gently once and remove from heat.
Empty the contents of the pan over the beans, stir gently and sprinkle with the trimmed fish roe.
Serve warm or at room temperature
Extra Tip: The trimmed fish roe is dehydrated. You can find it in select grocery stores and supermarkets. Put a pinch before serving. It will give your dish a more sophisticated dimension.