Description
Zolfini beans are a Tuscan variety from Pratomagno, small and sulphur yellow, hence the name. Their skin is very thin and their flesh buttery.
Cook them over very low heat, without salt until the end: they are perfect with olive oil or in a soup with toasted bread.
Cook them over very low heat, without salt until the end: they are perfect with olive oil or in a soup with toasted bread.
