From the outside they are maybe not so much a natural beauty, but thankfully they make up for it on the inside. These borlotti beans are fried shortly in the pan with some olive oil and garlic. You mash them a bit and then you serve them on your bruchetta. Many high brows will go up when the taste reveals to be a pleasant surprise. Just a nod that it’s great. Mission accomplished.
250 gram borlotti beans
3 cloves garlic
2 table spoons red wine vinegar
250 gram salt and pepper
some flat parsley for decoration
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