To enjoyWith family
Nº of people
75ml of Gallo extra Virgin Olive Oil Reserve
- 1l of water
- 250g of potatoes
- 75g of onion
- 125g of green beans
- 50g of diced tomatoes
- Mint to taste
- Salt and ground pepper to taste
Method of preparation
Boil the water, add the green beans cut into pieces and quickly cook them. Remove the green beans and let them cool in cold water. In chef’s language, this technique is called blanch.
Add the potatoes, part of the Gallo Extra Virgin Olive Oil Reserve and the onion and let them cook.
Blend this mixture.
Add the tomato cubes, part of the mint and the green beans.
Flavor with the remaining mint and serve with the remaining Gallo Extra Virgin Olive Oil Reserve on the plate.
It may be considered a vegetarian option.
It’s important that the green beans are cooked separately and quickly, then being cooled in very cold water, so that it keeps its bright green color.