For the green bean salad with stewed cocktail tomatoes, rinse and clean the green bean and cut it into small strips. Heat water in a saucepan and when it boils add salt, a splash of vinegar, the bay leaf and the plucked savory.
Add the cut beans, turn the temperature down a bit and cook the beans until al dente. Drain the beans and immediately put them in a bowl of cold water with ice cubes to preserve the color of the runner beans.
Let cool, strain again, remove the bay leaf and drain the runner beans as well as possible. Peel the onion and cut it into small cubes. Remove the rind from the bacon and also cut into small cubes.
Put the butter in a frying pan and sauté the onions without letting them color. Deglaze with the white basalmico vinegar, add the soup and heat again vigorously.
Finally, fold in the bacon cubes and pour the broth over the green beans while they are as hot as possible. While the green beans are cooking, prepare the tomatoes, which should be poured hot over the salad.
Heat a small pot with the oil, the garlic, the rosemary needles and the plucked oregano leaves. Rinse the cocktail tomatoes and rub them well dry.
Add the tomatoes to the hot oil. When the skins burst, turn down the heat and simmer gently for about 10 minutes. Serve the fisole salad with stewed cocktail tomatoes.
Preparation Tip:
If you prepare the fisole salad with stewed cocktail tomatoes, the oil from the stewed tomatoes can be used perfectly for salads of the pizza. To do this, either filter the oil or simply store it with the herbs and in a sterile jar in the refrigerator.
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