| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh green beans |
| 2 |
c |
White vinegar |
| 1 |
c |
Water |
| 2 |
T |
Dalt |
| 2 |
|
Cloves garlic coarsly cut up |
| 1 |
t |
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" <i_barzel@netvision.net.il> on Nov
12, 1998, converted by MM_Buster v2.0l.
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