Nervetti in jelly with borlotti beans
Published on 23 April 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A Lombardy preparation, particularly Milanese, once served in taverns.
INGREDIENTS
1 packet cooked nervetti in jelly
3 shallots
1 tin borlotti beans
Pickled baby onions
Salt and pepper
Extra virgin olive oil
1 glass water
Half a glass white vinegar
I open the compact block of nervetti, slicing then cutting into strips, or separating by hand then cutting small pieces with scissors as I did.
I put water, vinegar and salt in a saucepan.
I boil, add shallots and cook about 5 minutes.
I combine nervetti with rinsed borlotti and drained, cooled shallots.
I chop some pickled onions.
I combine everything with oil and ground pepper.
An appetising starter!
INGREDIENTS
1 packet cooked nervetti in jelly
3 shallots
1 tin borlotti beans
Pickled baby onions
Salt and pepper
Extra virgin olive oil
1 glass water
Half a glass white vinegar
I open the compact block of nervetti, slicing then cutting into strips, or separating by hand then cutting small pieces with scissors as I did.
I put water, vinegar and salt in a saucepan.
I boil, add shallots and cook about 5 minutes.
I combine nervetti with rinsed borlotti and drained, cooled shallots.
I chop some pickled onions.
I combine everything with oil and ground pepper.
An appetising starter!
Original source: https://incucinaconlilly.com/2014/04/23/nervetti-in-gelatina-con-borlotti/
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