Fagiolini Sottolio (green Beans In Olive Oil) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh green beans,
2 cup: White vinegar,
1 cup: Water,
2 tbsp: Dalt,
2 Cloves: garlic coarsly cut up,
1 tsp: Whole black peppercorns,
Olive oil,
Directions:
Source The classic cuisine of the Italian jews by Edda Servi-Machlin volume
II
Trim grenn beans, wash and place in an non metalic saucepan with vinegar,
water and salt.
Bring to a boil, and cook uncovered for 5 minutes. Drain and cool
throughly. Add garlic and peppercorn and toss to combine. Place in a
plastic container pour olive oil over to cover. Store in the refrigerator
for a few days to 2 weeks
I cooked the beans longer, but it is a matter of taste.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
on Nov 12, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
II
Trim grenn beans, wash and place in an non metalic saucepan with vinegar,
water and salt.
Bring to a boil, and cook uncovered for 5 minutes. Drain and cool
throughly. Add garlic and peppercorn and toss to combine. Place in a
plastic container pour olive oil over to cover. Store in the refrigerator
for a few days to 2 weeks
I cooked the beans longer, but it is a matter of taste.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
Source from luhu.jp
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