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Bonus points to whomever gets the reference in the title of this post. No googling allowed.

Roast chicken; green beans and potatoes, Istrian style

Faglione e patate alla Istriana

fingerling potatoes, sliced on a bias
green beans or wax beans, trimmed
extra-virgin olive oil
7-8 garlic cloves, peeled and thinly sliced
kosher salt, to taste
cracked black pepper, to taste
Italian parsley, chopped

Bring a large pot of water to a boil and cook potatoes until tender, 10 to 15 minutes. Ladle into a bowl with a slotted spoon; set aside and let cool. Add beans and a pinch of salt. Cook until tender, 5-6 minutes. Drain.

Saute garlic in olive oil over medium heat until it begins to color but not before it browns. Add potatoes and beans. Check seasoning. Continue to saute, stirring frequently or until potatoes turn golden brown. Check seasoning once more, garnish with chopped Italian parsley, and serve immediately.

2 replies »

  1. This is one of those dishes where you have to be inventive given that spring veggies aren’t due for another month.

    I can’t wait for March to be over.


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