when it was time to make this dish, I didn’t happen to have any leftover boiled beef in the fridge. I remedied that problem with a nice three-pound piece of chuck roast. Generally following the recipe for Bollito Misto from … Continue reading →
The salad I made today is a meal in itself. It is a colorful mix of the following flavorful ingredients. Long grain white rice Salt Dijon Mustard Red Wine Vinegar Extra Virgin Olive Oil Fontina Cheese Black Greek Olives Green … Continue reading →
It’s me, the sub again. This time I’m filling in for Beth. Personally, I think Beth took one look at all the steps involved in this recipe and ran for the hills (only kidding Beth ;D). Today, I’m making the … Continue reading →
This simple salad consists of only a few ingredients: cannellini beans, some sweet onion, Italian tuna packed in olive oil, salt, black pepper, a dash of red wine vinegar, and extra virgin olive oil! I have had a love affair … Continue reading →
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 … Continue reading →
I love zucchini. It’s one of my favorite vegetables. When I saw the name of this salad though-it just didn’t excite me – Boiled Zucchini Salad. I’m not sure why it didn’t sound very good. But I was wrong. It … Continue reading →
This salad is very simple to prepare. First a head of Cauliflower boiled in water until tender. Next, the water is drained and the florets separated. The Cauliflower is immediately tossed with salt, olive oil, and red wine vinegar. The … Continue reading →
I love finding a new recipe that lets me enjoy something that I usually discard. In the past I would just cut off the tops of the beets, toss them in the trash, and either roast or boil the beets. … Continue reading →
I originally made this recipe in the fall when I made THE. BEST. RECIPE. IN. THE. BOOK. . . . pork loin in vinegar with bay leaves. It was a wonderful addition to the meal. Through a strange twist of … Continue reading →
So simple. So delicious. So Marcella. All you do is find some nice fresh green beans, snap them and soak them in water for about 10 minutes. Boil them in salted water until tender but not crunchy. Toss them with … Continue reading →
You’re probably realizing by now that most Italian salads are very simple. Here’s another one to add to your files – Asparagus Salad. Marcella says that when asparagus is at it’s peak in Italy, the favorite way to serve it … Continue reading →
Cannellini Bean Salad is one of those comfort foods that you didn’t realize you were craving until the sauce hits the heat of the freshly boiled beans and you smell the fishy, salty anchovy, the rich egg yoke, and the … Continue reading →
Panzanella is a salad made with toasted bread and vegetables tossed in vinegar & oil based dressing. This recipe included yellow sweet bell pepper, cucumber, onion, salt, garlic, black pepper, capers, anchovies and tomatoes. I made this recipe last summer … Continue reading →
This recipe again demonstrates the strength of Marcella’s cookbooks. The recipe is very simple. It is just fresh vegetables that are arranged pleasingly and then served with a saucer of good olive oil with some freshly ground salt and black … Continue reading →
. . . and here we are in the salad section. My first recipe to make is this Orange and Cucumber salad which I am told is a classic Sicilian preparation – Sicily being the source of some of Italy’s … Continue reading →
