Lessare i fagioli e condirli aglio, olio, sale e limone.
Mescolare bene e lasciare macerare almeno un’ora.
Aggiungere il tartufo nero tagliato a lamelle e servire.
(Tratto da “La cucina dell’Appennino fra Liguria, Lombardia ed Emilia” di Alfredo Morsetti
Dutch Communications & Editing)
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