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

“One of the best and simplest hors d’oeuvre is a big dish of young broad beans, still in their pods… as fresh as possible… served with a plate of the local rather strong salame, and a large hunk of Sardo, a white pungent sheep’s milk cheese made in Sardania.” – Elizabeth David

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