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X Italian Vegetable and Side Dishes
broad beans al vino
Broad Beans al Vino (with wine, herbs and sugar)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Ingredients

Young shelled broad beans
A little browned onion
Some ham
Butter
Sweet herbs
Flour
Broth
A quarter of a pint of sweet white wine
Three spoonfuls of sugar



Directions

"Take quite young shelled broad beans and stew them in a sauce-pan with a little browned onion, some ham, butter, sweet herbs, and flour ; moisten well with broth, add a quarter of a pint of sweet white wine, and three spoonfuls

of sugar. Serve hot."




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.

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