Cornetti Bean Salad
In the summer, this dish is quick to make, healthy and delicious. The beans are stringless and
tasty, like eating butter. Serves 4
Ingredients:
500 g cornetti beans (Meraviglia di Venezia) or French beans (Brittle Beurre), trimmed
extra-virgin olive oil
balsamic vinegar (preferably from Modena)
salt and freshly ground black pepper
Boil the beans in a large pan of water for about 8 minutes or until tender. Remove, place in
a colander and cool under a cold tap. Place in a tea towel to remove any excess water, then add
to a large bowl and season to taste with oil, vinegar, salt and pepper.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster