Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
X Italian Vegetable and Side Dishes
Scarlet Runners Beans "alla Panna" (with cream)
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

Scarlet runners, snapped in two
Water for cooking beans
A little pepper and salt
Cupfuls of cream



Directions

"Snap them in two in the middle and string them. Boil for three-quarters of an hour in salted water, then drain away the water, put in a little pepper and salt, and one or more (according to the quantity of beans) cupfuls of cream."






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