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X Italian Vegetable and Side Dishes
buttered french beans
French Beans 'al Burro' (with butter)
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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One quart of French beans, cut into pieces about an inch long
Salt and pepper


"Remove the strings and the ends from one quart of French beans and cut them into pieces about an inch long. Put them into cold water for twenty or thirty minutes, then dry, and

throw them into a sauce-pan of boiling water with some salt and butter. Cook slowly for about half an hour (according to the age of the beans), then place them in a dish, adding some

fresh butter, salt and pepper. Serve up hot."


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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