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Borlotti beans with anchovies, olives and Parmesan
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Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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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