Name: Fagiolini Sott'olio (Green Beans in Olive Oil)
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

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian		1	Servings

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

INSTRUCTIONS

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"
<[email protected]> on Nov 12, 1998, converted by MM_Buster v2.0l.

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