One of the traditional renditions of pasta with pesto is a Genovese iteration that includes filet beans and tiny potatoes. Here is a de-constructed version of that dish, minus the pasta. Using Sangre potatoes here will make for a very colorful dish, but other types of waxy potatoes would work as well.
INGREDIENTS:
4 cups filet beans, topped and tailed, rinsed 1½-2 cups new Sangre potatoes, well rubbed of loose skin, cut into 1cm-3/8th inch cubes 2-3 medium cloves garlic, peeled and halved lengthwise ¼ cup pinenuts Romano or Parmesan, or both, cheese as needed Salt and pepper to taste 2-4 tablespoons basil oil, or to taste Mild olive oil as needed, around 2 tablespoons or less
METHOD:
Bring a 4 quart or larger pot of water to a boil, as well as a 2 quart pot. Salt both pots liberally.
Once the large pot comes to a boil, put the garlic into a strainer or large tea-ball and immerse the garlic in the boiling water for 1 minute. Retrieve from the water and rinse with cold water until cool. Slice very thinly across the clove. Toss with a couple drops of olive oil and rub the oil around with your finger tip to help prevent the slices from sticking to each other. Reserve.
Put the filet beans into the large pot of boiling water and cook until beans are tender. When they are tender, drain and transfer to a large non-reactive bowl.
While the beans cook, put the potatoes into the small pot and blanch them until they are just tender, 5 to 10 minutes. When tender, drain them and transfer to a non-reactive bowl, and moisten with a little olive oil to prevent sticking.
When both the vegetables are done, combine them in the larger bowl and toss well to combine. Sprinkle with the garlic and toss again, being sure to evenly distribute the garlic amongst the vegetables.
Drizzle the vegetables with the basil oil, just enough to get around and season the vegetables. (Too much will be overpowering and unpleasant.) Toss well and taste a forkful. Do you get enough basil flavor? If not, drizzle with a bit more oil until you have enough. When you have enough, season with salt and pepper.
Place the vegetables in a serving dish or on individual plates, and sprinkle with the pinenuts. Using a vegetable peeler or Microplane, scatter a little cheese over the surface of the vegetables.
Serve this dish hot, warm, or even cold as an antipasti.
Chef’s Tips:
Most any waxy potatoes will do for this recipe, be they Carola, Bintje, Butterball, Yukon Golds, what have you. The key thing to remember is not to overcook them. If you wish, you can sauté the potatoes in some oil seasoned with garlic to get the garlic into the dish another way. I do not use raw garlic as I feel it would be too strong. You could also mince the garlic and toss it in with the beans for the last few minutes of cooking and then drain the beans and garlic using a fine mesh strainer so you do not lose the garlic.
Serves: 4
Source: Chef Andrew E Cohen
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