Insalata Della Nonna Grandmothers Special Salad Recipes

INSALATA DELLA NONNA (GRANDMOTHER'S SPECIAL SALAD)

Insalata Della Nonna (Grandmother's Special Salad) image

I saw this recipe in the Observer Food Monthly supplement and thought it looked so good that I had to post it here for safekeeping and to share.

Provided by -Sylvie-

Categories Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb new potato, boiled
1 lb French beans, cut into bite sized pieces (fresh green beans)
2 tablespoons lemon juice, freshly squeezed
4 tablespoons olive oil, extra virgin
1/4 cup fresh oregano, chopped
1 garlic clove, cruched
6 vine-ripenend tomatoes, roughly chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

Steam the beans for 6-8 minutes until tender.
Add the olive oil, lemon juice, garlic, oregano salt and pepper together in a salad bowl and mix well.
Now add the tomatoes and also the still warm beans and potatoes. Carefully mix to coat everything with the dressing.
Can be served warm or cold.

Nutrition Facts : Calories 635.3, Fat 16.4, SaturatedFat 2.3, Sodium 37.1, Carbohydrate 101.4, Fiber 33.8, Sugar 6, Protein 25.4

GRANDMOTHER'S TART

Grandmother's Tart image

Provided by Mary Alberghetti

Categories Food Processor Fruit Dessert Bake Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 8 to 10

Number Of Ingredients 9

Ingredients

2 cups all purpose flour
1/2 cup sugar
1 teaspoon packed grated lemon peel
1/2 teaspoon (scant) salt
1/2 cup plus 2 tablespoons (1/4 sticks) chilled unsalted butter, diced
2 large egg yolks
1 large egg
1 cup cherry or apricot-pineapple preserves
Powdered sugar

Steps:

Preheat oven to 350°F. Blend flour, sugar, lemon peel and salt in processor for 10 seconds. Add butter and process until coarse meal forms. Add yolks and egg and process until moist clumps form. Transfer dough to work surface. Gather dough into ball and knead 1 minute.
Divide dough into 2 pieces, one slightly larger than the other. Press larger dough piece evenly onto bottom and halfway up sides of 9-inch-diameter tart pan with removable bottom. Spread 1 cup preserves in crust. Cut remaining dough into 12 equal pieces. Roll pieces between hands and work surface into pencil-thin ropes. Arrange 6 ropes over preserves, spacing evenly and pressing ends to seal at crust edge; trim extra dough. Arrange remaining 6 ropes in opposite direction, spacing evenly and forming lattice pattern. Press ends to seal at crust edge; trim extra dough.
Bake tart until crust is golden brown, piercing with toothpick if bottom crust bubbles, about 50 minutes. Cool tart in pan on rack. Can be prepared 8 hours ahead. Let stand at room temperature.) Remove pan sides. Lightly sift powdered sugar over tart, cut into wedges and serve.

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