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Borlotti Bean Roman Salad

By 18 Febbraio 2020 Marzo 13th, 2020 No Comments



– 350 g Borlotti beans
– 8 anchovy fillets in olive oil finely chopped
– 1 glass red wine vinegar
– 1 garlic clove minced
– 1 red onion thinly sliced
– 5-6 tbsps. EVO
– 2-3 sprigs of fresh thyme or oregano
– salt to taste
– black pepper to taste freshly ground


Soak the Borlotti beans overnight in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, set the beans aside in the refrigerator. Meanwhile, place the onion in a bowl along with some red wine vinegar, cover with cold water and let it soak for ab. half an hour, then drain. In the meantime, in a separate bowl, whisk some EVO with anchovies, garlic, a tablespoon of vinegar, salt, pepper and thyme until all of the ingredients are evenly mixed. At this point, place the beans into a bowl, add in the onion and dress with the anchovy-garlic emulsion. Mix everything together and serve garnishing the plates with black pepper and thyme or oregano leaves.