Another recipe with green beans. I haven’t posted a Biba Caggiano recipe in a while; she’s my favorite Italian cookbook author from the time before I could read Italian cookbooks myself. This is perfect for the summer and excellent to bring to a picnic or potluck — just bring the dressing separately in a jar with a lid, so you can shake it to emulsify it before serving.
500 grams (1.1 lbs) green beans
500 grams (1.1 lbs) waxy potatoes
100 grams (3.5 oz) pancetta, in thick narrow strips (what the French call lardons) or diced
1 Tbsp olive oil
For the dressing
5 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
1 tsp mustard
salt and freshly ground black pepper
Trim the ends off the green beans, and cut them in half. Steam them until they are tender but still firm to the bite. The time will depend on their thickness, 5 to 10 minutes.
Peel the potatoes and cut into bite size chunks. Steam the potatoes until they are tender, about 15 minutes.
Heat a tablespoon of olive oil in a frying pan. Add the pancetta and cook over medium heat…
…until the pancetta is golden and crispy, but not too crispy.
Drain the rendered fat using a sieve and reserve it for another use.
Combine the ingredients for the dressing in a bowl…
…and whisk to emulsify. You could also use a jar with a lid and simply shake it, which is great for dressing the salad later. Taste and add salt and freshly ground black pepper as needed.
Combine the green beans, potatoes, and pancetta in a large bowl.
Add the dressing only right before serving.
Toss until everything is coated with the dressing.
Next to paella, tortilla española or tortilla de patatas is one of the most famous national dishes of Spain. It can be found on restaurant menus, but it is also served as tapas. Patatas means potatoes, and that about sums it up: this is a type of omelette (similar to an Italian frittata) filled with potatoes.