GREEN BEANS AND POTATO SALAD (INSALATA DI CORNETTI E PATATE) - A true traditional Italian salad!


    This salad is very easy to make and one of the staples of the Italian cuisine. It tastes best when served cold (so I recommend making it ahead of time and chilling in the refrigerator for at least one hour), but if you make it spur-of-the-moment, and cannot wait to dig in (as it always happens in my family..) you can certainly serve it warm. I hope you will enjoy this Mediterranean dish, and that you will feel inspired so that it may become for you a new culinary tradition!

GREEN BEANS AND POTATO SALAD 
(INSALATA DI CORNETTI E PATATE)   🍽
(Serves 4 people)
Ingredients: 
  • 4 large potatoes (any kind, red and yellow work very well)
  • 1 pound of fresh or frozen green beans
  • 1 pinch of nutmeg
  • salt and pepper to taste
  • 4 tsp of EVO
  • 1 full small-medium fresh lemon
  • Some fresh or dried parsley
Let's get cooking...
  • In a medium pot put 2 cups of cold salted water, and pour in the green beans
  • Steam the green beans for 10 minutes (checking for doneness depending on how crunchy you like them)
  • Wash, peel, and slice 4 medium potatoes in half or quarters
  • Put the potatoes in another medium pot with enough water to cover the potatoes fully
  • Add some salt to the water
  • Boil for 25 minutes, or until the potatoes are soft enough for a fork to go through
  • Set the potatoes and green beans on a tray (or a bowl) to cool for 15 minutes
  • In the meantime, prepare the dressing (mix the EVO, a pinch of salt and the squeezed lemon in a small bowl or jar, and mix vigorously until the color turns bright yellow, and it becomes of a thicker consistency)
  • Once the vegetables have cooled off, pour on the dressing, sprinkle the parsley, and stir
  • (Refrigerating before serving is highly recommended)

Buon Appetito!
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