Fagioli alla veneziana
Instructions
The night before you put the beans.
The next morning, Cook in water, on low heat, for 3 hours, by salting toward end of cooking; Finally drain.
In a pan with oil fund put the crushed garlic cloves, removing them when taking color; then add the anchovies (water and de-boned) trying to dissolve them.
Merged with the anchovies, a glass of vinegar causing it to evaporate for a few minutes to heat.
Enrich the beans with anchovy sauce, a tour of oil and chopped parsley; then serve after resting them for at least 2 hours.
Ingredients and dosing for 4 persons
- 250 g of dried beans
- 2 cloves of garlic
- Parsley
- 5 anchovies
- 1 glass of wine vinegar
- 1 lap of olive oil extra virgin
- Salt