Hello my dear readers,
How are you today? Friday already 😉
And since this week we have discovered the beans, today I want to share with you a typical Venetian side dish, fagioli in salsa or beans in sauce, that we usually have it at home with meat barbecues alongside grilled vegetables and baked potatoes as side dishes, but not only. This recipe is my mother’s in law and is simply delicious.
Ingredients for 1 can of beans:
- 1 can of beans
- a small piece of boiled veal liver
- a garlic clove
- a few fresh parsley leaves
- a quarter of a small onion
- 3-4 tablespoons of extra virgin olive oil
- 1 or 2 teaspoon of white vinegar
- a slice of salami
- two anchovies
How to do it:
You may use any kind of dry or fresh beans that you’ve cooked before, otherwise, like in my case, you may use the canned beans just make sure you rinse them in plenty of water.
Start by finely chop, manually or with a blender, the boiled veal liver, the slice of salami, the two anchovies, the garlic, onion and parsley and put them in a pan with the olive oil and cook at low heat for around half an hour. Add 1 or 2 teaspoon of white vinegar, depends on how acid you like it and continue cooking until the sauce is thickened. Add salt & pepper to taste.
Don’t use pork liver as the taste will overcome the sauce but you may use any poultry liver.
Since I’m quite practical in the kitchen and I don’t have too much time to spend in there but I don’t like to compromise on the quality, I have replaced the veal liver with duck mousse pate that I had at home, around 2 tablespoons, and I’ve added it to the chopped ingredients and I was very pleased! Not only the taste was exactly the same but the time spent in the kitchen was much lesser, around 20 minutes instead of minimum 1 hour between boiling the veal liver and cooking the sauce.
I’ve cooked the sauce for around 10 minutes at low heat stirring continuously and once done I’ve poured it over the beans stirring gently.
The beans in sauce can be eaten both warm and cold, they are very appetizing.
A recipe that belongs to the poor and peasant cuisine but which brings us back to the good flavors of the past. Try it! You’ll be amazed!
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