Tag: Salad

Rocket salad with potatoes – Italian Cuisine

First of all, wash the potatoes, put them in a saucepan, cover them with plenty of water and cook for 35-40 minutes.
Then drain, peel, cut into pieces and leave to cool.

Prepare the rocket pesto by putting all the ingredients together in a blender and blending until the cream is smooth and not too thick (add some more water if necessary).

wash and cut the tomatoes, rinse and drain the corn well.
Combine potatoes, ham, tomatoes, corn and pesto in a bowl and mix gently.

The rocket salad is ready, keep it in the fridge until ready to serve.

Caper salad – Caper salad recipe – Italian Cuisine

Rinse the capers under running water, then soak them in water for at least 15 minutes, then drain and rinse again.

While the capers are soaking, clean all the vegetables and cut everything into small pieces.

Put everything in a bowl, including the well drained capers, and add the sauce made with oil, lemon juice, salt and pepper.
Let it rest in the fridge for at least 30 minutes.

The caper salad is ready, you just need to serve it!

Recipe Salad of asparagus, cardoncelli and speck – Italian Cuisine

Ingredients

40 g a thick slice of speck
12 pcs asparagus
2 pcs cardoncelli mushrooms
1 pc clove of garlic
chervil
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

For the salad of asparagus, cardoncelli and speck, peel the asparagus, cut them into lozenges, boil them in boiling salted water for 2 minutes and cool them in ice water. Dry them on kitchen paper, season with a little oil and a pinch of salt. Cut the speck into small strips. Peel the mushrooms and cut them into small pieces. Heat 2 oil pans in a pan with the crushed garlic clove and peel them and brown the cardoncelli for 2-3 minutes; salt them. Release the pan, add 1 tablespoon of oil and brown the speck strips for 1 minute. Spread the asparagus, cardoncelli and chervil into the bowls and complete with the speck.