The most beloved gastronomy of the Milanese, since 1883, has a legendary appetizer stand. Between canapés with jelly, pate and vol au vent, here is the (easy) recipe of the most famous Russian salad in Milan. A true classic of Christmas, where they also put tuna, in a homemade version
If there is something that unites all Milanese, of all ages, it is the devotion to Peck gastronomy. Peck has always been an institution, especially at Christmas, to go for gifts but above all to buy appetizers for lunch on December 25th. It was a bit of a status, and even if you could only afford one canapé each, having Peck's tray was synonymous with partying. It was because today Peck has become a place to go for a coffee and have an excellent breakfast, find delicatessens from all over the world, buy panettone and a single-origin coffee. But the deli counter with the charcuterie lined up is there, just like fifty years ago.
La Cucina di Peck, since 1883, is renowned for perfectly executing the traditional recipes that accompany lunches and dinners during holidays. Thus, on the counters decorated for the occasion, the famous Peck paté, the Russian salad, the veal with tuna sauce, the lobsters in pink sauce, the stuffed turkeys, the zamponi, the tortellini and many other dishes that have always brought the taste and the magic of Christmas on everyone's tables.
Here is the recipe for their Russian salad, in a homemade version, to follow step by step, to make it really at the top.
The Russian salad recipe
Ingredients for 1 kg
330 g of potatoes
200 g of carrots
40 g tuna in olive oil
25 g gherkins in wine vinegar
10 g salted capers
60 g peas
450 g mayonnaise
Fine salt
Preparation
Peel the carrots and potatoes and steam them making sure they keep a slightly crunchy consistency. This cooking method is ideal for preserving all the nutritional values and flavor of the product, and for obtaining an optimal compactness. Put the carrots and potatoes in water and ice and then in the refrigerator on absorbent paper. Cut the carrots and potatoes into equal cubes. Drain the gherkins from the vinegar, squeeze them well and cut them into equal cubes. Drain the capers, squeeze them well and dry them. Dip the frozen peas in boiling salted water, and blanch them for one minute; then drain them, cool them in water and ice and dry them. Drain the tuna from the oil. Cut the tuna into cubes the same size as the vegetables. Gently mix the ingredients in a large bowl. Pour in the mayonnaise sauce and mix it gently with the other ingredients. Taste and add salt if necessary.
