By Antonio Carluccio and Priscilla Carluccio
Published 1997
One of the best-known and most popular beans in central and northern Italy, whether in its fresh or dried form the borlotti bean distinguishes itself from others by the startling patterns formed by its green and white skin colours. The pod (baccello) of the fresh bean is yellowish in colour, with bright red and green speckles while the bean itself is white with red speckles. There are many varieties of borlotti bean, including the British-developed Taylor’s Horticultural which is much used in Italy.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement