My challenge this week was to build an Insalatone. In Marcella’s own words this is a ‘magnificent cooked salad’.
It can be served at room temperature or still warm, with a light toss of good olive oil and rich red wine vinegar, a little coarse salt and ground black pepper… Quanto basta. All of the vegetables need to be cooked according to it’s needs. Peppers are roasted over a flame for easy peeling. Beets are roasted until sweet and tender, then peeled. (For some unknown reason I could only find golden beets, even though two days ago they had plenty of red beets!)The onions are roasted in their skins then quartered. Potatoes and green beans are cooked until tender.You can see that this is a beautiful plate of vegetables; with the perfect seasonings to let the flavors shine
Ciao Y’all~
Sandi