Bollire le fagiolane della Val Borbera in acqua con una cipolla e poco sale, scolarle e condirle con un trito di aglio e prezzemolo, olio d’oliva, aceto, sale e pepe.
Mangiarle ancora calde.
(Tratto da “La cucina dell’Appennino fra Liguria, Lombardia ed Emilia” di Alfredo Morsetti
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