Side dish - Vegetarian/vegan - Lactose and gluten free
For this recipe I have to thanks Mara (a FB friend) for the idea when she posted on her "Italy classy and chic" and Marina (another FB friend) that gave me her recipe, since she lives in Genova!
2-3 medium potatoes
1/4 cup Italian dried black olives
14 oz Italian San Marzano peeled tomatoes with their juice
1 big garlic clove
Italian Sea salt
Italian extra virgin olive oil
Rosemary or parsley
Peel and slice the potatoes (or cut them in wedges or cubes, but not too big); cut the tomatoes in big pieces.
In a non-stick skillet, warm the olive oil and sautee the garlic and olives for a couple off minutes, then add the tomato pieces and their juice. Season with salt.
Let cook for a few minutes, than add the potatoes. Cover with a lid and simmer until the potatoes are cooked. If needed add a few more tbsp of tomato sauce.
When potatoes are cooked, sprinkle with freshly chopped parsley or rosemary.
These quantities serve about 3-4 people.
- It's a perfect side dish for both meat or fish. On a general advice, you should use parsley if serving with fish and rosemary if with meat.
- In season, you can use fresh tomatoes, cut in strips.
- Use Ligurian black olive, like the ones I'm using in the video, if possible.
- You can find the video here.