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Fagiolini Sott'olio (Green Beans in Olive Oil)

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  • 2 lb Fresh green beans
  • 2 c White vinegar
  • 1 c Water
  • 2 tb Dalt
  • 2 Cloves garlic coarsly cut up
  • 1 ts Whole black peppercorns
  • Olive oil


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.