Fagiolini sott'olio (green beans in olive oil)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh green beans |
| 2 | cups | White vinegar |
| 1 | cup | Water |
| 2 | tablespoons | Dalt |
| 2 | Cloves garlic coarsly cut up | |
| 1 | teaspoon | 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" <i_barzel@...> on Nov 12, 1998, converted by MM_Buster v2.0l.