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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Fasoi in salsa di magro


This bean dish is a Venetian specialty, similar to the famous bigoli in salsa. Salsa di magro, meaning lean sauce, is the term given to a sauce made without meat during Lent. This recipe works best with fresh borlotti beans. Make sure you use good-quality anchovies and feel free to toss through some parsley for a little extra colour. 

You'll need

800 gm fresh podded borlotti beans (1.6kg unpodded) To serve: crusty bread slices (optional)   Salsa di magro 100 ml extra-virgin olive oil 2 Spanish onions, thinly sliced 8 anchovy fillets, rinsed, plus extra (optional) to serve

Method

  • 01
  • Place beans in a saucepan, cover completely with cold water, bring to the boil over medium heat and cook until tender (20-30 minutes). Drain (reserve 100ml cooking water) and keep warm.
  • 02
  • Meanwhile, for salsa di magro, heat oil in a large frying pan, add onion and sauté over low heat until very tender and starting to caramelise (15-20 minutes), add anchovies and reserved cooking water and stir until anchovies break up and dissolve (3-5 minutes). Season to taste with freshly ground black pepper, toss through beans and serve warm with crusty bread slices and extra anchovies.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Gutsy southern Italian rosato.

Featured in

May 2010

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