Today our culinary journey through the boot moves to the center, in the Marche region, to discover a little-known preparation: the broad beans
Do you fancy a side dish different, but quick to prepare? The idea comes from the Marche cuisine, more precisely from Macerata, from which the recipe of broad beans. In the Marche dialect "" ngreccia "means "Shriveled" and derives from the appearance of the beans in this dish at the end of cooking.
Poor dish of peasant culture, it is excellent in spring, when the beans are fresh; otherwise at any other time of the year, even dry ones are fine. Below we explain the recipe that includes an anchovy sauce, while in our gallery we give you some suggestions for tasty variations.
The bean recipe
Ingredients
Here's what you need: 500 g of beans, 30 g of anchovies in oil, 15 g of capers, 1/2 glass of oil, 1 handful of parsley, 1 clove of garlic, vinegar to taste, salt and pepper to taste.
Method
If you use dried beans, soak them in the evening and rinse them the next morning. The beans are boiled, salting the water halfway through cooking. While they are cooking, prepare the dressing: chop the anchovies in oil, chop the parsley, then the garlic, finally the capers and mix everything, obtaining a beat. To this add the oil and vinegar to taste, then salt and pepper to taste. Now season the beans, after having drained them, mix well … and enjoy your meal!
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