Tag: Russian

The recipe for Peck's legendary Russian salad – Italian Cuisine

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.

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Recipe Russian salad of Brussels sprouts and scampi – Italian Cuisine

Ingredients

330 g Brxuelles sprouts
200 g Topinambur
200 g Carrots
90 g Lettuce
12 Shelled prawn tails
2 yolks
Lemon
Laurel
Peanut oil
Mustard
Extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 6 people

Peel the Jerusalem artichokes and carrots and reduce them in a small regular diced. Blanch the carrots in water with a bay leaf for 6-7 ′, then add the Jerusalem artichokes; after 10 'turn off, add salt and then another 2' drained. Peel the Brussels sprouts and make a small cross-engraving on the bottom. Boil them for 12-13 ′ in water with a bay leaf and 10 g of oil. Turn off, add salt and after 1 'drain, keeping the cooking water. Keep 3 of them aside and divide them into pieces.

Dip the lobster tails in the boiling water of the sprouts, still hot. Drain after 10 ', keep aside 3 and reduce the remaining ones in bobbins. Collect the yolks and the tip of a teaspoon of mustard (you can dose it according to your taste) in a bowl with high edges, add 25 g of extra virgin olive oil while blending with the immersion blender.

Continue to blend blending 100 g of peanut oil; complete with the juice of half a lemon and salt (mayonnaise). Mix the chopped vegetables and prawns with the mayonnaise, spread out on the plates, using a pastry ring, place the sliced lettuce on top, complete with the sprouts and prawns kept aside cut in half lengthwise, and decorate the dishes to taste.

How to prepare Russian salad – Italian cuisine – Italian Cuisine

Classic with potatoes, carrots and peas. Or innovative with tropical fruits and fish. The only rule is that the Russian salad is never lacking on Christmas tables

There is no Christmas table that does not have a tray of Russian salad. Whatever the choice of the traditional menu of fish only, of meat only, you can not miss it. In the most classic version or in those revisited, it is one of those dishes that immediately makes party, which makes every lunch a little special. For gourmets it is impossible to buy it already: the taste of a Russian salad prepared at home is incomparable with any preparation that is not artisanal. And succeeding in the business is not impossible, just follow our advice carefully in the tutorial. And it will be Christmas immediately!

But if you are already very good at it, then here is a new challenge: here are some ideas for an alternative Russian salad, able to amaze for beauty and goodness!

With tuna cream

For a richer preparation, you can add to the tuna mayonnaise with a minipimer and a spoonful of mustard. The cream will be much denser and tastier.

With avocado cream

If you prefer a lighter sauce, you can replace mayonnaise with a cream made by blending the pulp of a ripe avocado with a drizzle of olive oil, a tablespoon of Tabasco sauce and half a glass of lemon. Then add to the cooked shrimp vegetables for 8 minutes in a steamer and cut into small pieces. Mix the ingredients, season with salt and place in the fridge to cool. Serve garnished with basil leaves and some whole crayfish.

Vegan version

For those who prefer a vegan version of Russian salad, here's how to prepare a mayonnaise without eggs: pour 20 ml of apple vinegar into a container, add 150 ml of cold soy milk, add salt and mix with a blender all. Add 250 ml of corn oil, poured in while continuing to blend the ingredients. Put the mayonnaise in the fridge to cool and then add it to the cooked vegetables.

With smoked salmon and swordfish

You can add to the Russian salad prepared with the avocado cream of small pieces of salmon and smoked swordfish, which you will mix with vegetables and shrimps. Add fresh salmon eggs and dill leaves to garnish.

With Prague chicken and ham

Enhance the classic version of Russian salad with chicken slices browned in oil with garlic and rosemary and when they are golden, add them to vegetables cooked with pieces of Prague ham. The slightly smoky taste of the ham will marry very well with the sweetness of the vegetables.