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(beans)


This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Another preparation in the style of Treviso. Put boiled beans, shelled, to cook with salted meat, and with pepper and saffron. And this can be served fried in oil, put in a bit of vinegar, starch, and salt.

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