Potato-Sotto with Green Beans, Tomatoes and Basil
Serves 4Preparation time 1 hour
300 g green beans, cut into 3 cm pieces
Salt
600 g floury cooking potatoes, peeled and cut into 1 cm cubes
2 garlic cloves, finely chopped
1 large onion, finely cubed
2 sprigs of rosemary, finely chopped
250 g cherry tomatoes, cut into halves
3 tablespoons olive oil
100 ml white wine
500 ml vegetable broth
Pepper
Freshly grated nutmeg
100 g freshly grated parmesan
3 sprigs of basil
Salt
600 g floury cooking potatoes, peeled and cut into 1 cm cubes
2 garlic cloves, finely chopped
1 large onion, finely cubed
2 sprigs of rosemary, finely chopped
250 g cherry tomatoes, cut into halves
3 tablespoons olive oil
100 ml white wine
500 ml vegetable broth
Pepper
Freshly grated nutmeg
100 g freshly grated parmesan
3 sprigs of basil
Cook green beans in salted water for 10 minutes, then rinse with cold water. Heat olive oil in a pot and sauté garlic, onions, rosemary, and potatoes. Douse with white wine and vegetable broth. Cook covered for 15 minutes. 5 minutes before cooking time is complete, add green beans and tomatoes to the potato-sotto. Season with salt, pepper and nutmeg. Pluck basil leaves from sprigs. Serve potato-sotto sprinkled with parmesan and basil.