CRAYFISH AND BEAN STEW
- 300 g I FRESCHI DI CAMPO Borlotti beans
- 500 g crayfish tails
- 1 clove garlic
- 1 onion
- 50 g lard
- 1 glass of white wine
- bay leaf
- salt and pepper
- olive oil
How to prepare
Finely chop the onion and lard, then gently fry in a pan with a little oil and the garlic.
After a few minutes, add the crayfish tails, peeled and washed, then the wine and cook until it has completely evaporated.
Remove from the heat.
Cook the beans separately in boiling salted water and a few bay leaves.
Once cooked, drain and add to the crayfish, mixing well.
Season with salt and pepper, and serve immediately.