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Ingredients One quart of fresh young broad beans
Directions "Shell one quart of fresh young broad beans and put them in cold water. Put two quarts of water in a sauce-pan and add a slice of ham, a stick of celery, a bunch of parsley, three cloves, twenty peppercorns, and one bay leaf. Boil for a quarter of an hour, then take out the ham, etc., and put in the beans. Strain as soon as they are tender, add four ounces of fresh butter and put them on the fire for a few minutes before serving."
Notes This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi. |