4 larga potatoes
600 g of green beans
8 mushrooms
1 fresh onion
50 g of toasted and peeled hazelnuts
50 ml of wine vinegar
150 ml of extra virgin olive oil
Salt, pepper
1
Peel and dice the potatoes, and boil them in plenty of salted water for 20 minutes. Drain, add a bit of extra virgin olive oil and mash with a fork.
2
Arrange the beans by cutting the ends of the pods, boil in salted water for 8 to 10 minutes, remove from heat and drain.
3
Clean the mushrooms and make thin slices raw with a knife.
4
Peel and finely chop the onion and crush the hazelnuts. In a bowl, add the onion, hazelnuts and vinegar. Beat with a whisk and add the extra virgin olive oil little by little without ceasing to beat.
5
Serve a potato base, arrange the beans, dress with the vinaigrette and decorate the mushroom slices.
CategoryFIRST COURSE
Ingredients
4 larga potatoes
600 g of green beans
8 mushrooms
1 fresh onion
50 g of toasted and peeled hazelnuts
50 ml of wine vinegar
150 ml of extra virgin olive oil
Salt, pepper
