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.

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