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Risotto con i fagioli all'occhio

Boil this type of beans in a pot with salted water. In another pot fry lightly some olive oil, garlic and small pieces of bacon. Then beans have to be sieved in the second pot using the cooking water. Cook in this sort of broth a right amount of rice in order to have a quite hard rice at the end of the cooking. Then dress with superb olive oil and a pinch of pepper.

This type of beans was once very easy to find, but today it is not. This pulse vegetable was known also in the Middle Age; the other types of beans, which have American origins, spread all over Europe in 1500.

Text Tebaldo Lorini
Translated by Gianna Toni


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