600 gr of green beans, topped and tailed 2 cloves garlic, finely chopped Extra virgin olive oil
3 basil leaves torn
3 large potatoes 6 large tomatoes, criss-crossed with a knife, and blanched in salted boiling water for 3 to 4 minutes (remove from the water, remove the skin and chop.........Salt
Freshly ground black pepper
A small handful of parsley chopped
Method
Bring a pot with salted water to the boil, blanch the tomato as per above instruction. Add the potatoes and cook skin on for about 15 to 18 minutes or until fork tender.
Remove the potatoes from the water, let cool down, skin and diced largely.
At this stage make the fresh tomato sauce by sauteing the garlic in the extra virgin olive oil. Add the fresh chopped tomatoes and bring to a gentle simmer, add the basil leaves and let simmer for about 20 minutes. Season, add the beans, potatoes and chopped parsley and combine well, Turn the heat off and let flavours marry
Check the seasoning and serve warm with a good splashing of EVOO....this tastes even better the following day.......
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