Fagiolini e Patate (Green Beans & Potatoes)
Serves: 4
Preparation time: 45 min.
New potatoes are harvested in early summer. They have a sweet taste and tender flesh. Paired with young green beans, a knockout! Serve this Ligurian favorite on its own or as a side dish with an extra drizzle of extra virgin olive oil.
Ingredients
- 450 gr (1 lbs) new potatoes peeled and quartered
- 450 gr (1 lbs) young green beans, ends snipped off and cut in the middle, if necessary
- 250 gr (1/2 lbs) ripe tomatoes, peeled, seeded and coarsely chopped
- 2 garlic cloves, peeled and finely chopped
- 1/2 cup (4 oz) finely chopped Italian parsley
- 3 tbsp olive oil and some extra virgin oil for drizzling
- 2 tbsp lemon juice
- salt and freshly ground pepper
Preparation:
Bring water to a boil. Add salt. Cook potatoes for about 15-20 minutes or until tender when pierced with a knife. Drain and set aside.
Cook green beans for about 8-10 minutes or until al dente. Place green beans in a colander. Run green beans under cold water to retain their green color. Drain and set aside.
Heat the 3 tablespoons of olive oil in a saucepan over medium heat. Add the garlic and parsley. Sauté for 2 minutes, taking care not to burn the garlic. Add the coarsely chopped tomatoes and continue cooking for about 5 minutes or until tomatoes start falling apart. Add potatoes and green beans, mixing all well. Taste for salt and pepper. Just before serving drizzle with lemon juice. Add extra virgin olive oil, if necessary.
A great side dish to roasted meats.
