Antipasto Alla Genovese (Genoese Hors D’Oeuvre) – Elizabeth David’s Italian Food


Broad beans are also known as “fava beans” and “faba beans”

Sardo cheese is “hard but less grainy than Pecorino, it has a richness in the mouth and sharp, salty taste with a lingering raw onion bite on the finish.”*

*from The World Cheese Book, Editor-In-Chief Juliet Harbutt

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