Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
X Italian Vegetable and Side Dishes
french beans
French Beans alla Zabajone (with egg yolks, sugar and vinegar)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

Printer Friendly Version

Ingredients

Two quarts of French beans
Water (for cooking beans)

For sauce
Two yolks of eggs
Two tablespoonfuls of sugar
Two tablespoonfuls of white wine vinegar
Two tablespoonfuls of water



Directions

"Clean and remove the strings from two quarts of French beans and put them into cold water; then boil and strain, and lay

them in a dish. Put two yolks of eggs, two tablespoonfuls of sugar, two of white wine vinegar, and two of water, into a sauce-pan on a slow fire, mix and heat, but do not allow it to boil. Pour the sauce over the beans, and 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.

Back to main list