Recipe Fagioli Alla Veneta


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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at