In a pan, heat a little oil with a sprig of rosemary over moderate heat.
After a few minutes, remove the sprig of rosemary and pour in the already-cooked beans.
In another pan, heat a small amount of olive oil over a high heat. When it is very hot, add the slices of Trentino carne salada, which, being thin, will tend to curl up.
Turn the meat over and season with a little pepper and salt.
In the meantime, add half a glass of hot water to the beans and season with salt and pepper.
Place the meat and beans on warm plates and garnish with parsley and rosemary.
Carne Salada and beans
Ingredients
- 800 g thinly sliced carne salada (cured beef)
- 400 g of borlotti beans
- Rosemary
- Extra-virgin olive oil
- Pepper
- Salt
preparation
