|
Home | Italy Revisited | Bookshelf | Plays | About Mary Melfi | Contact Us |
|
Ingredients Young shelled broad beans
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
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. |