Ingredients for 4 people:
500 g new potatoes300 g green beans200 g cherry tomatoes3 tbsp Pesto without cheese3 tbsp Balsamico Bianco4 tbsp extra virgin olive oil10 g pine nuts2 bay leaves salt
Wash the potatoes with their skins on, and then boil them in slightly salted water, with 1 spoonful of Balsamico Bianco and 2 bay leaves, for 15-20 minutes. Strain them, rinse under cold water – this stops them cooking – and leave to cool down. In the meanwhile, top and tail the beans, wash them and then boil them in salted water for roughly 12 minutes. Strain and leave them to cool down as well. Peel the potatoes (or leave the skins on, if you prefer) and cut them into 4-6 pieces, according to their size. In a salad bowl, mix them with the beans and the cherry tomatoes – washed, strained well and cut in half. Dress with the pesto, a little salt, the Balsamico Bianco and the olive oil, and stir delicately. Brown the pine nuts in a frying pan, taking care because they begin to burn very quickly; add them on top of the salad, together with a few basil leaves, just before taking the salad to the table. This is a dish to serve cold – or even warm, by letting the potatoes and beans cool down less – and can accompany white meat or anything grilled. To make it more substantial, but still “unique”, you can serve it with hardboiled eggs; or if you prefer a bit more flavour, add black olives, 1-2 anchovies and a spoonful of capers, and – guess what?! – Buon appetito!