Beans in Anchovy Sauce, or Fagioli in Salsa di Acciughe: Anchovies add a special zest to dishes, and even if you think you don't like them you may be surprised. This is a Venetian recipe, and will serve 4.
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 2 1/4 pounds (1 k) fresh beans (about a pound when shelled)
- 6 salted anchovies (or 12 anchovy filets), rinsed and boned
- 2 cloves garlic, crushed
- 1 tablespoon minced parsley
- 3 tablespoons red wine vinegar
- A scant half cup of olive oil
- Salt & Pepper to taste
Preparation:
Shell the beans and boil them until tender. Heat the olive oil, garlic and parsley in a pot, and cook, stirring, until the garlic has browned. Then remove and discard the garlic, and stir in the anchovies. Add the vinegar and simmer, stirring, for about 3 minutes. In the meantime transfer the cooked beans from the pot to a bowl using a slotted spoon. Pour the sauce over them and serve; they'll also be good cool.
