Insalata di Fagioli e Gamberi

Bean Salad with Shrimp

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 2001

  • About

Although the Tuscans are known as the mangiafagioli, or bean eaters, everyone in Italy eats beans. They are a basic component of many soups, stews, and salads, and because they are so neutral in flavor, they provide a fine background for more dramatic flavors. This room-temperature bean-based dish is a classic at enotecas. It may be topped with high-quality canned tuna and chopped or shaved red onions, but it is often made a bit more upscale by using cooked shellfish such as shrimp or lobst