Fagioli alla veneziana

Fagioli alla veneziana
Fagioli alla veneziana 5 1 Stefano Moraschini


The night before you put the beans.

The next morning, Cook in water, on low heat, for 3 hours, by salting toward end of cooking; Finally drain.

In a pan with oil fund put the crushed garlic cloves, removing them when taking color; then add the anchovies (water and de-boned) trying to dissolve them.

Merged with the anchovies, a glass of vinegar causing it to evaporate for a few minutes to heat.

Enrich the beans with anchovy sauce, a tour of oil and chopped parsley; then serve after resting them for at least 2 hours.

Fagioli alla veneziana

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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