A bean recipe for every taste:
flour and sauté leisurely in olive oil with a clove of garlic.
Tourniquette the beans to equal length, blanch them in a salted water bath and arrange them vertically on the edge of a buttered ring mold. Cook the diced potatoes in a salted water bath until tender, stir through with salt, balsamic vinegar, olive oil, pepper and freshly chopped parsley, mash and fill in the center of the buttered ring mold. Glaze the cherry tomatoes in olive oil and season with salt. For the pesto, mash the chopped sorrel with olive oil, salt and pepper and arrange everything together on a flat plate.
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