Fasoi in salsa di magro

AT A GLANCE

  • Serves 6 people

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. 

  • 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
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.

Topics:

MAIN, SEAFOOD, ITALIAN, WINTER, BEANS, ONIONS, ANCHOVIES

Recipe:

LISA FEATHERBY

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

GUTSY SOUTHERN ITALIAN ROSATO. , suggested by MAX ALLEN

FEATURED IN

May 2010

May 2010

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