Aside from easy malicious speculations (in Italian, the word “patata” refers to the tuberous, but it may have a different meaning in slang…) potatoes and beans are often the leading characters in my summer meals. Versatility and handiness are the main qualities of these ingredients.
The combination of these two elements is perfect, but for the best results you need to use some imagination. The recipe is fresh and easy, yet if you don’t add a bit of imagination the result will be very depressing...as often happens even in the best love stories. I recommend this recipe so as to avoid the relationship between our protagonists from flattening and still keep it interesting:
The combination of these two elements is perfect, but for the best results you need to use some imagination. The recipe is fresh and easy, yet if you don’t add a bit of imagination the result will be very depressing...as often happens even in the best love stories. I recommend this recipe so as to avoid the relationship between our protagonists from flattening and still keep it interesting:
Ingredients:
3 large potatoes 0,5 kg green beans
4 or 5 sun-dried tomatoes
Black Gaeta olives
1 tin of tuna (160 g)
3 large potatoes 0,5 kg green beans
4 or 5 sun-dried tomatoes
Black Gaeta olives
1 tin of tuna (160 g)
capers (optional) whole grain mustard
the juice of half a lemon
extra virgin olive oil
Place the potatoes in a pot with cold water and cook for about 40 minutes until the potatoes are tender (push a fork into one potato to verify). Meanwhile, boil a pot of water. Add a pinch of salt and cook the beans which you will have previously washed, cutting off the ends (we would say “capare” in Roman slang). After 15 minutes, drain them (they should be tender at that time) and cool them under the water (tip: cook the vegetables first, they will cool better and the house will be nice and fresh when your guests arrive). Chop the potatoes, cut the green beans with a pair of scissors and put all ingredients in a large bowl. Add the olives, the sun-dried tomatoes cut into pieces, the tuna and the capers. Put two teaspoons of whole grain mustard, lemon juice and olive oil in a glass. Whisk everything with a spoon. Dress your potato and green beans salad with this homemade vinaigrette. The dish is ready!
Try adding or substituting some of the ingredients: for example, to opt for a vegetarian variant switching the tuna for feta cheese. You can add boiled eggs, or substitute the beans with roman steamed courgettes or grilled eggplants, depending on what you have in the fridge :-)
extra virgin olive oil
Place the potatoes in a pot with cold water and cook for about 40 minutes until the potatoes are tender (push a fork into one potato to verify). Meanwhile, boil a pot of water. Add a pinch of salt and cook the beans which you will have previously washed, cutting off the ends (we would say “capare” in Roman slang). After 15 minutes, drain them (they should be tender at that time) and cool them under the water (tip: cook the vegetables first, they will cool better and the house will be nice and fresh when your guests arrive). Chop the potatoes, cut the green beans with a pair of scissors and put all ingredients in a large bowl. Add the olives, the sun-dried tomatoes cut into pieces, the tuna and the capers. Put two teaspoons of whole grain mustard, lemon juice and olive oil in a glass. Whisk everything with a spoon. Dress your potato and green beans salad with this homemade vinaigrette. The dish is ready!
Try adding or substituting some of the ingredients: for example, to opt for a vegetarian variant switching the tuna for feta cheese. You can add boiled eggs, or substitute the beans with roman steamed courgettes or grilled eggplants, depending on what you have in the fridge :-)
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