GREEN BEANS & POTATOES WITH TOMATOES  

Today I'm going to show you an all-vegetarian recipe, based on potatoes, green beans and tomato. Don't be fooled by the light ingredients and simple appearance of this dish, though. In fact, the taste is very intense and delicious, as much as a nice pasta with tomato sauce, creamed properly. The secret is in the sautéing. And here you have to like the taste of garlic, otherwise use a little shallot which is lighter. The vegetables are first cooked in a pressure cooker, and then put in a pan, where they combine with the tomato sauce, taking on a really tasty flavor. This recipe is a family tradition, brought by my father and his memories of Lazio. He was the one who advised me to publish it and he also wants to point out that the second name of this dish, but without the potatoes, is Spaghetti d'orto.

INGREDIENTS

600 g green beans

5 - 6 medium potatoes

1 clove or 2 garlic

1 can of peeled tomatoes

parsley to taste

oil and salt

PROCEDURE

Clean the green beans and wash them well under running water. Put them in the pressure cooker covered with lightly salted cold water, even better if we use the special steamer basket. Cook for 3-4 minutes from the time it comes under pressure. Drain them and set them aside, leaving the cooking water in the pressure cooker. Peel the potatoes, cut them into chunks of about 2 cm, put them in the pressure cooker and cook in the same water as the green beans, calculating 5 minutes from the entry into pressure. They should come out slightly al dente. In a large frying pan, prepare the sauté with garlic and oil. When the garlic has taken on a little color, add the chopped peeled tomatoes or tomato pulp, season with salt, and cook for 15 minutes without a lid, so that the sauce shrinks and becomes nice and consistent. Add potatoes and green beans, sauté in a pan to mix the vegetables well with the tomato, and let it simmer for five minutes over low heat with the lid on. A moment before removing from the heat, add a generous handful of fresh parsley and stir. This dish tastes best eaten warm, even better at room temperature, especially when it's hot. I recommend it in summer as a first course as an alternative to pasta, also excellent to take to work in a practical airtight container. If you keep it tightly sealed in the refrigerator, it will keep very well even for 2 - 3 days, in fact, it becomes even tastier! And do you like the potato-green bean combination? Do you have a personal version of yourself to share? I look forward to seeing you with your comments and, as always, thank you for your attention.