This amazingly tasty and easy to make dish was first prepared in our kitchen by our old friend, one of the most famous Austrian chefs, and now also a deputy of the Austrian parliament, Sepp Schellhorn, who visited Cadière in May 2019.
There are two main ingredients – 200 grams of green beans and 4 large ripe tomatoes, salt, pepper, olive oil.
- We cut off the tails of all beans, wash them and steam for 5 minutes, rinse the beans with cold water and cut into pieces of 2-3 cm long. The beans should stay warm, but not hot.
- In parallel, we peel the skin of the tomatoes, cut them into small cubes and lay them on a flat dish.
- Sprinkle with salt, leave for a couple of minutes, then add the beans, season with oil, mix, and then sprinkle with pepper and serve.
For this dish, you need a piece of gray Provencal bread and a glass (or better two) of Bandol rose.