Luigi Chemello, Romano d’Ezzelino, Vicenza
(Yield: 6 servings)
3 tablespoons extra-virgin olive oil
1 tablespoons butter
1 medium onion (diced)
2 salted anchovies
(cut in small pieces)
1 tablespoon finely chopped fresh parsley
1 tablespoon white vinegar
1 teaspoon sugar
½ teaspoon freshly grated nutmeg
1 pound cooked white kidney beans
(cooled to room temperature)
salt and pepper for seasoning
1. Warm oil and butter in skillet over medium heat. Sauté onions until translucent. Add anchovies and parsley and cook for approx. 15 minutes.
2.Remove from heat and allow to cool at room temperature.
3.Combine the cooled mixture, vinegar, sugar and nutmeg in a large bowl. Season with salt and pepper.
4.Add beans and serve as a side dish at room temperature.