Region: Italy, Tuscany
Category: Vegetables
Season: Any
Difficulty: Easy but long cooking time
The first time I had this dish was in Tuscany, near Leghorn (Livorno (3)LO.jpg)
), and I thought the idea of shrimps and beans was one that wouldn’t have occurred to me. The trattoria served it as an antipasto. It was delicious.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 1:20 hours
2 cups dry white beans, soaked overnight in cold water or for 8 hours
1 small fresh red finger-type chile, very finely chopped
1/4 pound very small bay shrimp or large shrimp, shelled and sliced
3 scallions, white and light green part only, trimmed, very finely chopped
1/4 cup extra-virgin olive oil or more if desired
4 garlic cloves, very finely chopped
1. In a saucepan, place the beans and cover with cold water by several inches. Turn the heat to high and bring to a boil, salt, and boil until tender, about 1 hour. Drain and cool.
2. In a bowl, toss the beans with the chile, shrimp, scallions, olive oil, and season with salt and pepper. Serve at room temperature.
Variation:
Note:
Posted: 01/04/2007