© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Annacia
100 grams waxy potatoes, washed but unpeeled
100 grams green beans
4 anchovy fillets
100 grams tomatoes
extra virgin olive oil, to taste
1 large onion
1 dash white wine vinegar
salt and pepper
Place the onion in its skin on a baking tray and put in a hot (I'd say 400°F) oven for about 20 to 30 minutes until it becomes slightly caramlised and soft.
Boil the potatoes and the green beans in salted water until tender, drain and leave to cool.
Chop up the tomatoes and add to a large salad bowl. Then cube the potatoes and add to the tomatoes along with the green beans. Chop up your very soft onion and add the anchovy fillets, bashing down into small pieces. Add a good lashing of excellent olive oil and a dash of white wine vinegar. Salt and pepper to taste and serve warm or cool, either as an antipasti, as a side dish or as a main second.