This mixed vegetable dish comes from Delia DeMarco, who learned it from her mother. I found it in the Boston Globe years ago. Very simple and very good. Make sure you use a good Chardonay. I used half a can of San Marzano tomatoes instead of the plum tomatoes. I also halved the recipe, enough for 3 people. Really needs the full 45 to 50 minutes.

3 Tablespoons extra virgin olive oil
2 pounds green beans, cut into two inch pieces
8 red potatoes, cut into 2 inch cubes
10 plum tomatoes, blanched, peeled and chopped
2 cups white wine
Freshly ground black pepper, I used a lot

In a large saucepan heat the olive oil until hot. Add the beans, potatoes, wine, and pepper.
bring mixture to boil, lower the heat, and cool for 45 to 50 minutes or until the vegetables are very tender.
Remove from heat and serve at once.

Serves 6

Paula JeannePaula Jeanne



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