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NGRECCIATA

Ingredients: broad beans and water, salt, pepper, oil, mint and marjoram. 

Method: Shell the beans and boil them in boiling water until the skin wrinkles, but the bean must keep its fresh taste.  Drain the beans and season them with salt, pepper and oil.  Add mint and marjoram if you like.

 

Bibliography:

  • “Così si mangiava a Castignano e dintorni. Ricettario di cucina popolare” edited by Archeoclub Archeo Piceno n. 8-9 A. 3 october 1994 – March 1995.
 
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