Nervetti Salad with Peppers and Tuscan Beans
Cooks in:
2h 15mins + 12h
Levels:
Easy
Serves:
8
List of Ingredients
- 14 OZ. of prepared nervetti (boiled shin tendons and cartilage)
- 2/3 LB. of green beans
- 7 OZ. of yellow bell pepper
- 1/4 LB. of white onion
- 1/4 LB. of dried Zolfini beans
- Bay leaf
- Apple cider vinegar
- Very fruity extravirgin olive oil
- Salt
Method
Soak the Zolfini beans overnight in cold water. Then simmer them over low heat with a bay leaf for a couple of hours until tender. Add salt only toward the end of cooking. Finely chop the onion and place it in water to purge while you prepare the other ingredients. Cut the green beans into small pieces of about 1 inch. Clean the bell pepper, eliminating the seeds and membranes, then cut it into thin strips. Cut up the nervetti into pieces of about 1 inch.
Mix the nervetti with the green beans, onion (drained and dried), pepper, and Zolfini beans (drained and still warm). Dress this salad with olive oil, apple cider vinegar, and salt at least 1 hour before serving, giving it time to marinate.
