Mediterranean potato pan with dip

Name: Mediterranean potato pan with dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg small new potatoes; 300 g green beans; 2 red onions; 125 g black pitted olives; 75 g dried soft tomatoes; 5-6 Stem(s) Marjoram; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 60 g Fennel Salami in thin slices

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg small new potatoes
300 g green beans
2 red onions
125 g black pitted olives
75 g dried soft tomatoes
5-6 Stem(s) Marjoram
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
60 g Fennel Salami in thin slices

Directions

1
Wash the potatoes thoroughly and cook in boiling water for approx. 20 minutes until al dente
2
In the meantime, clean, wash and halve the beans. Cook in boiling water for about 5 minutes. Pour off, quench. Peel onions and cut into strips. Drain olives and cut in half. Cut tomatoes into pieces. Wash marjoram, shake dry and chop finely, except for a few leaves for garnishing. Mix crème fraîche with 1/3 of chopped marjoram. Season to taste with salt and pepper
3
Drain the potatoes, quench and cut in half. Drain well. Heat the oil in a large pan. Fry the salami for about 2 minutes until crispy. Take out and drain on kitchen paper. Fry the potatoes and beans in the cooking fat for 4-5 minutes. Add olives, onions and the remaining chopped marjoram. Fry for about 3 minutes. Season to taste with salt and pepper
4
Arrange vegetables, potatoes and sausage with dip on plates and garnish with marjoram leaves