Starters & Light meals

Borlotti beans with anchovies, olives and Parmesan

20 minutes

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  • 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

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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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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