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X Italian Vegetable and Side Dishes
fagiolini in fricassea
Fagiolini in Frigassea/Fricassee of French Beans (with egg yolks and Parmesan)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Ingredients

1 lb. French beans
1 tablespoonful chopped parsley
1 clove garlic, crushed
juice of half a lemon
1 tablespoonful grated Parmesan
2 ozs. butter
Salt and pepper
1 or 2 egg yolks beaten lightly with a teaspoon of cold water per yolk



Directions

"Prepare the beans and cook in boiling salted water for fifteen minutes, then drain, and place in a stewpan with the parsley, butter, garlic and salt; allow to cook gently for a further ten minutes, remove from the heat and stir in the beaten egg yolks, lemon juice and grated cheese and serve immediately."


Notes

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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