This recipe is one from my godmother who lives in Rome. Very tasty and not fatty, as you do not fry the oil with the garlic. The veggies are steamed and the other ingredients uncooked. For this recipe, I suggest you use a good quality olive oil suitable for bruschetta, not for cooking. Porcini mushrooms are delicious for this recipe too. This side dish can be eaten with meat or fish, in the summer or the winter, with white or red wine :)
SERVING 2 PEOPLE
3-4 medium potatoes
250g Mushrooms
1 garlic clove
Parsley
Olive oil extra virgin
Salt and black pepper
Peel the potatoes and cut in small cubes. Peel the mushrooms and remove the stem. Wash and dry with a kitchen towel, and cut in slices. Place the potatoes and the mushrooms in a frying pan and mix. Place the pan on a very low heat, and cover. Allow the mushrooms to steam and create the water in which to cook the potatoes. Potatoes vary by type, so cooking time may depend on the type used. When there is no more water from the steamed mushrooms and the potatoes are soft when prodded with a fork, then these are ready.
In a small bowl prepare the copped parsley, chopped garlic, pinch of salt and lot of oil and mix with a fork.
When the potatoes and mushrooms are done, remove from the pan and place in a bowl. Pour the herb and olive oil mix on top, and mix with a big spoon. Black pepper can be added as well. Extra salt and olive oil as you like.
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