Cook Time | 40 minutes |
Servings |
Ingredients
- 50 gram Beans (white)
- 200 ml Cherry tomatoes (by volume)
- 0.5 bunches Parsley
- 30 ml Olive oils
- 2 cloves garlic
- 0.5 teaspoons Rosemary (or sprig of fresh)
- 2 pieces Anchovies
- 20 gram Parmesan
- 0.5 teaspoons Lemon zest
- 20 ml Lemon juice
- Black pepper, salt (to taste)
Ingredients
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Instructions
- And while the beans are cooking, let's do the dressing. Pour olive oil in a small bowl, throw in a couple of cloves of garlic and half a teaspoon of rosemary. Put on fire. As feel smells — remove from heat and leave for 20 minutes, so the odors have time to permeate the butter. Then take out the garlic and butter strain through a sieve (and if the rosemary is fresh, just pull out a sprig).
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