Description
Cornetti are very long green beans that can exceed half a metre. In Venice they were eaten on the night of the Redentore, dressed "in salsa" like bigoli, with onion and anchovies.
Blanch them for about ten minutes and dress them with a fresh tomato sauce; in the plant-based version, the taste of the sea comes from sea lettuce.
Blanch them for about ten minutes and dress them with a fresh tomato sauce; in the plant-based version, the taste of the sea comes from sea lettuce.
