Venetian bean
Instructions
Shelled beans, place them in a pot with salted water and cook for an hour and a half.
Water the anchovies, diliscatele and cut them into small pieces.
Peel and crush the garlic.
Peel, wash parsley and tritatelo.
Then place both to fry in a saucepan with the oil over medium heat; When garlic is golden, add the anchovies and cook unpack low focus, a wooden spoon with a wooden spoon; After that pour in the vinegar and continue working the anchovies until they will be reduced in cream.
At this point, add a pinch of pepper, season with salt, if necessary only because anchovies are very salty, and remove from heat.
Drain the beans, place them in a bowl and toss with the hot sauce; then let them rest covered for about 10 minutes and serve at the table.
Ingredients and dosing for 4 persons
- 1500 g of shelling beans
- 6 salted anchovies
- 2 cloves of garlic
- 1 sprig of parsley
- 1 glass of wine vinegar
- 4 tablespoons of olive oil extra virgin
- Salt
- 1 pinch of pepper