3 lbs string beans
10 large red potatoes
Pecorino red pepper flakes
¼ cup extra virgin olive oil
1/3 cup red wine vinegar
A simple and delicious salad is one my grandma used to make. It is the essence of simple peasant cooking.
Simply clean the strings by snapping them in two and removing any stray stems. Wash them off and put in boiling water for about 8 minutes so the strings get sort of cooked but be sure to take them out before they get mushy. Take out and drain the water away. Put the string beans in a metal bowl and add the olive oil and smush it around to get oil all over everything. Cover with foil as it will cook a little longer.
Put the potatoes in boiling water and cook until soft about twenty minutes or so. Test them by putting a fork in them. If you can push it right in without resistance then they are done. Take them out of the water and let them cool. When they are cool enough to handle but way before they start to turn black, just peel off the skins which are very loose and easy to take off. Cut the potato into little triangular pieces 1 ½ inches on each side. Then add it to the string beans.
Take a big wooden spoon and mix them all together without smushing them too much. Add the red wine vinegar. Liberally sprinkle in the pecorino red pepper flakes and salt to taste. Chill in the refrigerator before serving.
Like revenge, it is a dish best eaten cold.
Salud.
10 large red potatoes
Pecorino red pepper flakes
¼ cup extra virgin olive oil
1/3 cup red wine vinegar
A simple and delicious salad is one my grandma used to make. It is the essence of simple peasant cooking.
Simply clean the strings by snapping them in two and removing any stray stems. Wash them off and put in boiling water for about 8 minutes so the strings get sort of cooked but be sure to take them out before they get mushy. Take out and drain the water away. Put the string beans in a metal bowl and add the olive oil and smush it around to get oil all over everything. Cover with foil as it will cook a little longer.
Put the potatoes in boiling water and cook until soft about twenty minutes or so. Test them by putting a fork in them. If you can push it right in without resistance then they are done. Take them out of the water and let them cool. When they are cool enough to handle but way before they start to turn black, just peel off the skins which are very loose and easy to take off. Cut the potato into little triangular pieces 1 ½ inches on each side. Then add it to the string beans.
Take a big wooden spoon and mix them all together without smushing them too much. Add the red wine vinegar. Liberally sprinkle in the pecorino red pepper flakes and salt to taste. Chill in the refrigerator before serving.
Like revenge, it is a dish best eaten cold.
Salud.
3 comments:
Ooh! Another I can eat! Cool!
Try tossing in some Pesto instead of red wine and pepper flakes. So good.
Making a produce list with both recipes for tomorrow's neighborhood farm market. This one looks really good.
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