Insalata Paesana Recipes

MIXED SALAD (INSALATA MISTA)

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 CAPRESE I

Steps:

• In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

INSALATA CAPRESE

Steps:

• In a large bowl, mix tomatoes, cheese pearls and olives. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper; toss to coat. Let stand 10 minutes before serving. If desired, drizzle with vinegar.

INSALATA CAPRESE

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.

INSALATA PANTESCA

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.

INSALATA PAESANA

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.

CONTADINA® INSALATA MINESTRONE

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water.
• Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
• Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

COUNTRY-STYLE PENNE (PENNE PAESANA)

Steps:

• Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
• Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
• Heat oil in heavy large skillet over low heat.
• Add garlic and stir 30 seconds.
• Add parsley and stir 30 seconds.
• Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
• Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
• Stir in olives, capers and chili; cook 3 minutes; remove chili.
• Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
• Stir in bechamel and heat through.
• Sprinkle with basil and serve.
• Italian Bechamel Sauce:.
• Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
• Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
• Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
• Return mixture to saucepan and whisk until smooth.
• Place plastic wrap on surface to prevent skin from forming.

INSALATA RUSTICA

Steps:

• Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.
• Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese.

INSALATA ALLA PALERMITANA (SALAD, PALERMO STYLE)

Steps:

• Place the onion in its skin on a baking tray and put in a hot (I'd say 400 degrees) oven for about 20-30 minutes until it becomes slightly caramlised and soft.
• Boil the potatoes and the green beans in salted water until tender, drain and leave to cool.
• Chop up the tomatoes and add to a large salad bowl.
• Then cube the potatoes and add to the tomatoes along with the green beans.
• Chop up your very soft onion and add the anchovy fillets, bashing down into small pieces.
• Add a good lashing of excellent olive oil and a dash of white wine vinegar. Salt and pepper to taste and serve warm or cool, either as an antipasti, as a side dish or as a main second.