INSALATA PAESANA
Italian Country Salad from the Trentino-Alto Adige Region - compliments of the great Lidia Bastianich. At times I have also added string beans or peas (1 cup) to this salad (add to boiling water for a few minutes after the potatoes)
Provided by Ingrid Nicolich-Obr
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill pot with 3 quarts of water and bring to a boil.
- Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into small florets, drop them and any tender leaves into the boiling water and cook until tender, about 5 minutes.
- Lift from water, drain well in colander. When cool, place in a large bowl.
- Return water to boil and drop in potatoes. Cook at a gentle boil until a knife blade pierces the center easily, don't let them get too mushy.
- Drain and cool.
- Cut into 1/4" dice (peel skin if you wish) and put them in bowl with cauliflower.
- Peel and core apples, cut into 1/4" dice and add to salad.
- Trim radishes, quarter them in wedges and add them to the salad along with diced red onion, cubes of Asiago and toasted walnuts.
- Sprinkle with salt and toss. Drizzle the olive oil and vinegar over the salad and toss.
- Sprinkle on the parsley, toss and serve.
Nutrition Facts : Calories 243.3, Fat 15.6, SaturatedFat 1.9, Sodium 320.2, Carbohydrate 24.5, Fiber 5.3, Sugar 8.5, Protein 4.5
MIXED SALAD (INSALATA MISTA)
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
- Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
- Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
INSALATA PANTESCA
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces. Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers.
- In another bowl, combine the vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice.
- Divide salad into 2 and mound onto salad plates. Surround with caper berries.
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
INSTANT POT® ROASTED BRUSSELS SPROUTS WITH PANCETTA
Crisp pancetta and Brussels sprouts are perfectly roasted in your Instant Pot® for a quick and easy weeknight dinner that is keto and paleo-friendly.
Provided by Fioa
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and add pancetta; cook until crispy, about 3 minutes. Add Brussels sprouts; cook until golden, about 7 minutes. Pour vegetable broth over Brussels sprouts and sprinkle with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 6.1 g, Cholesterol 21 mg, Fat 8.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 539.1 mg, Sugar 1.8 g
INSALATA CAPRESE
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.
Provided by Faith Willinger
Categories Salad Tomato Appetizer No-Cook Vegetarian Quick & Easy Mozzarella Basil Summer Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
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