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Fagiolini Sott'olio (Green Beans in Olive Oil)
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Ingredients:
- 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
Directions:
Source The classic cuisine of the Italian jews by Edda Servi-Machlin volume IITrim 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" <i_barzel@netvision.net.il> on Nov 12, 1998, converted by MM_Buster v2.0l.