Currently viewing the tag: "Romanze potatoes"
This is the classic Ligurian version of pasta with pesto from the area where pesto as we know it today was “invented”. Some recipes will tell you to cook the potatoes and beans in the water with the pasta, but that could over cook them, so here they are cooked until almost done and then the pasta is cooked separately. If you use fresh pasta, cook them together by all means.
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We grow several varieties of potatoes, including Sangre, Romanze, and Desiree, all heirloom varieties.
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Here’s a riff on Pommes Boulangère, the classic French potato dish named for the fact that it was cooked in the bread baker’s oven after all the bread was done and the ovens were cooling. Desiree potatoes are called for in the recipe, but really any waxy potato will do such as Yukon Golds, Yellow Finns, Romanze, Sangre, etc. I think adding the chard brightens the dish and the potatoes can mellow the earthiness sometimes found in chard. This is another dish for your Ben-Riner or mandolin.
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