Name: Fasoi in salsa di magro
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 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

Fasoi in salsa di magro

Australian Gourmet Traveller Italian bean recipe for fasoi in salsa di magro.

Serves 6

Prep

15M

Cook

55M

Total

1H 10M

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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.

Ingredients

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

Main

1.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.

2.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.

Drink Suggestion: Gutsy southern Italian rosato. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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