Italians grow their herbs everywhere!
ITALIAN POTATO SALAD
6 POTATOES – Yukon Gold, large, 2 lbs | 3 TBS ITALIAN PARSLEY – chopped |
¾ CUP ONION – finely chopped | 2 TBS BASIL LEAVES – torn |
3 ANCHOVY FILLETS – mashed | 4-6 TBS OLIVE OIL |
¼ CUP ROASTED PEPPERS – drained and chopped | 3 TBS WHITE WINE VINEGAR 3-4 TBS DRY WHITE WINE |
SALT – to taste | FRESHLY GROUND BLACK PEPPER – to taste |
Boil potatoes in their skin until cooked but still firm. Peel while still hot and slice 1/3-inch thick or cut into small cubes. Blend remaining ingredients and mix gently with the potatoes.
Serve warm or at room temperature.
MARINATED CUCUMBERS
1/3 CUP SUGAR | 2 CUCUMBERS -thinly sliced |
1/3 CUP RICE WINE VINEGAR | 1 TB FRESH DILL – chopped |
KOSHER SALT – to taste | FRESHLY GROUND BLACK PEPPER – to taste |
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In a large bowl, combine the sugar, vinegar, salt and pepper. Add the cucumbers and toss to coat well. Cover and refrigerate for at least 3 hours but best overnight. Toss well before serving. Add a few red pepper flakes if you like a little heat.
Best eaten cold or at room temperature.
BUON MANGIATA!
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