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3–4 hours

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Borlotti beans with anchovies, olives and Parmesan

Borlotti beans with anchovies, olives and Parmesan

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 x 400 g cans borlotti beans, drained
1 red onion, finely chopped
3 cloves garlic, smashed
3 T fresh dill, chopped
4 T fresh Italian parsley, chopped
10 anchovies, chopped
12 black pitted olives
juice of 1 lemon
2 T red wine vinegar
½ cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste
100 g Parmigiano Reggiano, shaved

Method

1. Mix all the ingredients except the cheese and season. Add the cheese just before serving.

Photography: Sadiqah Assur-Ismail

Production: Abigail Donnelly

Food assistant: Cheri Kustner

Find more cheese recipes here.

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and taste. Artisanal cheesemakers use traditional methods of production distinctive to the area of origin to create the only authentic Parmesan cheese.

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Borlotti beans with anchovies, olives and Parmesan

Borlotti beans with anchovies, olives and Parmesan

Ingredients

Method

Photography: Sadiqah Assur-Ismail

Production: Abigail Donnelly

Food assistant: Cheri Kustner

Find more cheese recipes here.

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