Tondini bean salad with anchovies and Tropea onions

Boil the Tondini beans in salted water for 50 minutes: soaking them overnight reduces the cooking time by half. In the meantime, peel the grapefruit and break into wedges, drain the oil from the anchovy fillets and slice the onion. When cooked, drain the beans and dress them with all the ingredients. Place the salad in the bottom of the dishes, sprinkle with marjoram and dress with oil and salt. It is a tasty appetizer in small portions.