Toscana mania


Tuscan Potato Salad with Chouriço and Beans



My dog's name Tosca is actually short for the word, "Toscana" which is the Italian word for Tuscany.
However, unlike Italy, Tosca is far from laid back.
He has his moments, don't get me wrong, he is not a complete monster, but I think he is just too much of an opportunist.
Like now that he has realised that he can jump my fence into my grandfather's yard, he can now take himself for a walk.
Blessing in disguise? No not really, we live by the highway.
I can't say that scraping him off the road, will be a highlight in my life.

Anyway,
This is the Tuscan equivalent of the South african potato salad.
In Tuscany we ate a considerable amount of vegetables and this salad, served without the Chouriço and the sugar beans, was a delicious accompaniment to a chicken dish.
It is way healthier, as it is not served with lashings of mayonnaise, but is dressed with olive oil and is a great way to serve up left over potatoes, and spinach or cabbage.
This is very similar to my recipe for saucy beans.

Tuscan potato salad with Chouriço and beans
100g of Chouriço or bacon
1T olive oil
50g raw cabbage, kale or spinach
1x 410g tin of Cannellini or butter beans
1 tin of Italian plum tomatoes
100g green beans, topped, tailed and halved.
200g cooked left over potatoes or baby potatoes
salt and pepper to taste

Wash the cabbage/kale or spinach very well and slice into strips.
Cut up the left over potatoes and mash slightly so that they are still chunky.
Heat a large frying pan on the stove. Slice the Chouriço or bacon and fry until crispy.
Remove the meat from the pan, but retain the juices. Add the Olive oil and then add the cabbage/kale or spinach, and cook for a few minutes until it starts to shrink.
Open the tin of tomatoes and add to the sauce pan.
Add the halved green beans and cook until tender, about 5 minutes.
Open the tin of beans, drain them well and add the beans to the sauce pan.
Season and add the crispy Chouriço or bacon.
Add the potatoes.
Drizzle with more olive oil and serve.

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