| 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"
<i_barzel@netvision.net.il> on Nov 12, 1998, converted by MM_Buster v2.0l.
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