Monday, September 13, 2010

Stringhe in Umido (Stewed String Beans)

Stringhe are a Tuscan heirloom string bean; the word Stringhe means strings and the reason for the name is obvious -- when they're harvested fagioli stringhe are 40-50 cm long, or about 18 inches.
Stringhe are also called S.Anna beans, fagioli serpente "snake" beans. Again, references to their length. Production of stringa is limited to the Lucca,Valdarno (between Arezzo), Florence, and Prato, and you'll find them in local vegetable markets (production is limited enough that they're more difficult to find in supermarkets) throughout the summer.


gr 600 string beans (washed, topped and tailed)
4 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
1 onion, thinly sliced
A slice of tuscan prosciutto
2 large ripe tomatoes, skinned, seeded and chopped
salt and pepper


In a saucepan put some minced onion and garlic,tuscan prosciutto, chopped tomatoes, Stringhe beans (string beans), basil, olive oil, salt and a little water. Cook slowly until everything is well cooked and juicy.

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