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1
Heat the oil in a large saute pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes.
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2
Add the beans, sprinkle with 1/4 teaspoon of the salt, and cook for about 2 minutes, until they are slightly browned.
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3
Move the beans to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize.
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4
Add the Soffritto and anchovies, and stir to combine the ingredients and to coat the beans with the Soffritto.
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5
Reduce the heat to low, season the beans with the remaining 1/4 teaspoon of salt, and cook for about 2 minutes.
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6
Add 1 cup of water to the pan, and simmer the beans until they are very tender, about 20 minutes for wax beans and 30 minutes for Romano beans.
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7
If there is still water in the pan, remove the lid, increase the heat to high, and cook until the water evaporates.
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8
Serve the beans warm or at room temperature.
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9
Transfer the beans to a serving dish, spoon 1/4 cup of salsa verde over them, and serve with the remaining salsa verde on the side.
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10
Combine the anchovies, capers, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender.
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11
Add half of the parsley, mint, and marjoram leaves and pulse until the herbs are finely chopped.
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12
Turn off the machine and scrape down the sides of the bowl with a rubber spatula.
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13
Add the remaining herbs and the remaining olive oil and puree, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil, if necessary, to obtain a loose, spoonable salsa.
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14
(You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor.
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15
Also, over-processing the salsa verde will incorporate too much air, making it fluffy and also too smooth.
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16
I like to see some flecks of herbs in my salsa verde.)
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17
Turn the salsa verde out into a bowl and stir in the lemon juice.
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18
Taste for seasoning and add more salt or lemon juice if desired.
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19
Use the salsa or transfer it to an airtight container and refrigerate for up to two daysany longer and it will lose its pretty green color and vibrant flavor.
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20
Bring the salsa to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.
