Green beans in a pan

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

400 g of green beans,

½ onion,

3 tablespoons olive oil,

1 tablespoon chopped parsley,

150 g tomato pulp in a jar,

salt,

pepper.

Introduction

Green beans, long and thin or wide and flat, are more often called tegoline; in Trieste, the smallest specimens with roundish tips are called cornetti. Green beans are a rather common side dish in many variations, boiled, sour, stewed and, with tomato sauce, transformed into soup de piròn (of fork).

Preparing

This content is not public. Log in to see the recipe preparation.

To add a reviewLogin

No review found Sign in to leave e review

Linked products