Saturday, July 07, 2012

Italian potato and string bean salad

This recipe is from Biba's Modern Italian Cooking.  I don't think exact amounts of beans, potatoes, or pancetta matter. Just use what you have on hand. I certainly didn't have 1 1/2 pounds of string beans--maybe 1/2 pound. I also added the red onion and tomato. A little garlic would be nice too. If you need to make this quickly use frozen green beans that you defrost in the microwave.

Serves 6
1 1/2 pounds small string beans (stringed, snapped, and blanched or use defrosted, frozen)
1 tsp salt
7-8 unpeeled small red new potatoes (boiled, then cut into 1 inch pieces)
1/2 red onion, sliced thinly
cherry tomatoes or diced tomato
1/4 pound pancetta, cut into small cubes 
2 tbl olive oil

For the dressing:
1/3 cup olive oil
2 tbls red wine vinegar
1 tbl dijon
salt and freshly ground black pepper

String, snap, and blanch the string beans in boiling,salted water. Then refresh them in ice water, drain, and set aside. Saute pancetta in 2 tbls olive oil until lightly crisp. Transfer to paper towel and set aside. Make the dressing. Boil, drain, and cube the potatoes; season with salt and pepper and some dressing. Add remaining ingredients and add dressing, reserving some for later. Salt and pepper to taste. Just before serving add the remaining dressing if the salad seems too dry.

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