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Italian Recipes Insalatone
Insalatone
Ingredients:
Insalatone is one of the Italian salads I had in Bologna, a sort of marinade of cooked and raw vegetables. It´s a good dish to include in a varied antipasto—but wonderful enough to serve all by itself as a first course.
1,5 lbs. potatoes
0,5 lb. zucchini (about 3 medium-small)
1,5 cups sliced celery hearts and inner stalks
2 red tomatoes
2 green tomatoes
7 Tbs. olive oil
4 Tbs. white wine vinegar
3 Tbs. minced fresh parsley
0,5 tsp. salt
0,5 tsp. basil, crushed
0,5 tsp. oregano, crushed fresh-ground black pepper to taste
marinade
2/3 cup red wine vinegar 2 to 3 Tbs. olive oil salt to taste about
1,5 cups water
Directions:
Boil the potatoes in their jackets until they are just tender; do not overcook. Allow them to cool completely before peeling.
Trim and slice the zucchini 1/4 inch thick. Put the slices in an enameled pot with the marinade, using just enough water to completely cover the zucchini. Bring the marinade to a boil, and then lower the heat slightly. Boil the zucchini slices for exactly 5 minutes, remove them with a slotted spoon (reserving the marinade), and run cold water over them. Chill in the refrigerator until needed.
Put the sliced celery hearts and stalks in the marinade, bring it to a boil again, and cook the celery for 8 to 10 minutes. Drain the slices, run cold water over them, then put them in the refrigerator until needed.
Peel the potatoes, quarter them lengthwise, and thickly slice them. Quarter and slice the tomatoes. Combine all the vegetables in a large bowl, add all the remaining ingredients, and toss gently until the dressing is evenly distributed. Taste, and correct the seasoning.
Chill the salad for at least an hour or two and toss it once more before serving.
Serves 6 to 8.
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Shows: 2008
 Date Posted: 01/01/1970 Rate :
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Insalatone