This is Angela Hartnett’s version , where she adds runner and green beans , but there are many different versions of this recipe around if you want to vary the ingredients.
Ingredients
- 75 ml olive oil
- 15 ml white wine vinegar
- salt and freshly ground black pepper
- 250 g french beans tailed
- 250 g runner beans destringed and cut into 2 cm lenths
- 4 ripe peaches
- 1 small handful fresh basil leaves picked from stalks
- 100 g gorgonzola
- 8 slices parma ham or similar
Servings:
Instructions
- Whisk together the oil and vinegar and season to taste.
- Cook the beans in plenty of boiling salted water for 8-10 minutes, until prperly cooked. Drain and leave to cools.
- Cut the peaches into thin slices, then add to the cold beans with the basil and the vinaigrette. Season to taste and toss gently.
- Spoon on to a large serving plate. Dot with small chunks of gorgonzola. Tear the ham and arrange on top.
- Serve immedietely at room temperature.
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