1 lb. fresh shelled borlotti beans
1 cup white wine vinegar
One tbs. parsley, chopped
Two cloves garlic
Two tbs. olive oil
Ten anchovy fillets
How to make Fagioli alla Veneta:
Boil the beans with minimal salt for 45 min. or until tender. Saute the crushed garlic in oil and remove it when golden brown. Add the chopped anchovies till they blend in with the oil.
Add vinegar and pepper and reduce to a low simmer for 10 min. Add the chopped parsley, mix well and pour this sauce over the strained beans. Serve the fagioli alla veneta.
Dried beans may be used instead of fresh beans.
Regional recipe from Veneto