Panzanella (Tuscan bread salad)

This 'panzanella' salad is as Florentine as they come. Most Tuscan dishes derives from peasants  and there is no exception in this case.  The main ingredient in this ‘salad’ is stale bread, YES stale bread.  Never letting any food go to waste, this is a delicious way to re-invent your un-loved bread. Traditionally this dish was made solely adding onions, however during the 20th century tomatoes were introduced. Some recipes call for olives, anchovies, capers, lemon juice, however these additions are frowned upon amongst traditionalists. Maybe my addition of a cucumber might also be controversial? In any case, this is a perfect summer salad as there is no cooking required. I was salivating whilst making this from the aroma of the ripe tomatoes mixed with garlic and vinegar.  Make this ahead of time to allow flavours to intensify.

what you need (serving for four people):

three thick slices of Tuscan style bread (no salt)

two small red onions (or shallots)

large handful fresh basil
1/4 cup olive oil
3/4 cup white wine vinegar

salt and fresh cracked black pepper

one garlic clove
one medium size Lebanese cucumber (optional)

how to make:
1: Roughly dice the red onions and leave to soak in 1/2 cup of white wine vinegar for at least two hours

2: Chop the tomatoes roughly but remove the seeds, place in a bowl.  Remove the skin of the cucumber and chop roughly the same size as the tomatoes, add to the bowl with tomatoes.  Finely chop the garlic and mix through with the tomatoes and cucumber.  Add salt and pepper to taste, mix through.

3:  Cut three thick slices of bread, then tear roughly into the salad bowl, toss through.  Some recipes require the bread to be soaked in water, I prefer a little crunch so I do not do this. It is also important to use a dense un-salted loaf that is completley stale.

4: Finally add the vinegar soaked onions to the bowl, and hand torn basil leaves, stir through.  Mix 1/4 cup of white wine vinegar with 1/4 cup olive oil and drizzle over salad, again stir through.  Taste and add more seasoning if nessasary. Present on a large serving plate

Insalata di arance e finocchi (fennel and orange salad)

There is something to say about nature providing seasonal produce that is complimentary.  This salad is a perfect example of that.  Without surprise fennel and orange are both in season at the same time.  The bitter aniseed flavour of the fennel is softened by the sweetness of the orange. Also the textural differences  bounce in the mouth.  This salad is so easy to prepare and is really affordable.  People seem to view fennel as a rather exotic  vegetable, but this recipe is fuss free and sure to impress at your next gathering. This salad is a healthy way of eating as the ingredients are presented in their raw state.  When eating this salad close your eyes and dream of the Mediterranean, it's the closest you'll get! 

What you need (serves 4):

One large fennel

two medium size oranges

1/2 cup pine nuts

1/4 cup white wine vinegar

1/4 cup olive oil

salt ad freshly cracked pepper

How to make:

1: Remove stalk of fennel, reserve fine leaves for decorating salad.  Clean under running water.  Remove bottom of fennel, then slice to medium thickness.

2: Remove rind of orange, and cut into segments.  I hold orange in one hand and use a sharp knife to remove segment, disregarding the pith. Using my wrist to rotate as I continue to slice.

3: Place fennel, orange and pine nuts into a bowl.  Dress with combined olive oil and white wine vinegar.  Season accordingly with salt and cracked black pepper.

4: Place salad on a serving place and use fine fennel leaves to decorate

Insalata di fichi (fig salad)

        

Fast, simple, quick and easy but insanely delicious.  When adding figs life just becomes instantly decadent in my opinion.  My instant association and probably most Italians is to enjoy figs with prosciutto.  I like to eat figs picked straight from the tree as they have just been ripened from the summers sun.  Most Italian  households with serve a bowl of lettuce and tomatoes as a salad option with most meals, however this salad is a little more special.  Enjoy it on it's own and soak up the remaining juices with some crusty bread or present it as a side dish.  The figs can  be lightly grilled if desired however I like to enjoy them fresh.

What you need:

4 fresh figs cut in quarters 

100g of goats cheese crumbled

1/2 cups fresh walnuts (crack from the shell)

100g fresh rocket leaves

1/4 cups in total (half olive oil, half balsamic vinegar)

100g prosciutto di Parma (optional)

1: Mix the oil and vinegar together.  Toss the rocket though the dressing until thoroughly coated.  Present the dressed rocket leaves on a large platter

2: Place the prosciutto on top then arrange the remaining ingredients in layers.  Alternatively serve the prosciutto on a side plate and serve with salad (or omit)

Insalata di rape rosse e noci (beetroot and walnut salad)

I apologise for the lapse between recipe sharing.  In fact I have found myself spending an extended amount of time in my hometown Melbourne.  In saying that, I enthusiastically have continued cooking for my friends and family.  Some of my followers have asked for some easy salad recipes, so now I am going to share some amazingly easy but more importantly tasty salads I have made during my summer.  This particular beetroot salad is really easy to make and offers a diverse range of flavours. I love the contrast between bitter and sweet and the creamy and crunchy textures. I remember the thrill of seeing huge bunches of dirty beetroot being sold by street vendours in Italy with the lovely bushy leaves intact. Beetroot has been used in Italian cooking for centuries and was first commerically cultivated along the Mederteranian coast.  This recipe is in no way traditional and I have not witnessed it on any menus in Italy, however I have seen similar variations in Italian cookbooks (generally always including a cheese, fruit or nut).  This is my interpretation and I hope this will make my Italian friends proud (I am sure they would happily eat it, and that's saying something)!.  A perfect accompaniment with a chicken or meat dish.

What you need:

three large organic beetroot

100g of goats cheese crumbled

1/2 cups fresh walnuts (crack from the shell)

100g fresh rocket leaves

handful fresh mint leaves

1/4 cups in total (half olive oil, half balsamic vinegar)

How to makes:

1: Remove leaves from beetroot but leave about 2cm of the steam as this will help retain the colour of the beetroot during the boiling process

2: Add beetroot to a large pot of boiling water, make sure the beetroot is covered in the water.  Simmer for about 20-30 minutes.  The time will vary slightly depending on how large the beetroot is.  Cook until a skewer easily pierces the beetroot.

3: Once the beetroot is cooked run under cold water.  Use your hands to gently rub and remove the skin whilst running under cold water

4: Mix oil and vinegar together and toss though the rocket leaves.  Place dressed rocket on a large platter

5: Add roughly chopped beetroot, and remaining ingredients

Insalata di pomodori da Nonna Guastella (tomato salad from Grandma Guastella)

Love and marriage....tomatoes and Italy!!!  A freshly picked tomato from a sun ripened vine is an explosion of pure pleasure.  I personally love eating fresh tomatoes sliced with a drizzling of olive oil and cracked salt on crusty bread.  You can see tomatoes being grown from the north to the south, on cliff faces, in the  mountains and even out windowsills in cities around Italy.  This recipe requires the use of homegrown or organic tomatoes as they hold much more flavour.  It is also best that the tomatoes are ripe and are served at room temperature.  I received this recipe  from the beautiful Guastella family, this salad is made with love by their Nonna (Grandmother).  Use some fresh bread to soak up the left over tomato juices remaining in the bowl.

What you need:

10 medium to large tomatoes

one baby onion finely sliced

two organic garlic gloves crushed and finely chopped

3/4 cup Italian extra virgin olive oil

large handful of fresh basil leaves torn

freshly cracked salt and pepper

How to make:

1: Mix the oil and garlic together in a cup and set aside (the longer it sits the more intense the flavour)

2: Roughly dice the tomatoes to the desired size and place in a serving bowl, add the very finely chopped onion and stir through.  Season well with salt and pepper

3: When you are ready to serve, pour the oil over the tomatoes. Then tear the basil leaves and carefully toss through.  It is optional to serve with a little balsamic vinegar  

The beautiful Guastella girls!!!!

Buon apetito

Insalata Russa (Russian salad)

Although the origins of this salad are debated there are claims that this salad dates back over 800 years and was introduced to Italy when Russian dignitaries visited.  I however was introduced to this salad by Anna Bernado, a beautiful family friend living in Ostia, just outside of Rome.  I was given the privilege of "designing" the top of the salad and chose the words "Natale" (Christmas), given that this was to be served to the family as part of a Christmas feast.  This entail came with a round of applause as it was presented to the table.  I can only take credit for the "design", however Anna takes full credit for the the preparation and delicious flavour.  This salad is generally served around Christmas time in Italy however you can find it during "apertivo time" at local bars and restaurants (I have tried many varieties but I have not had one as good as Anna's). The success of this salad is in the making of your own mayonnaise, the supermarket variety is incomparable.  Serve as an accompaniment to grilled fish, roast meats or even on some crusty bread.
Grazie tanti Anna per la ricetta!!!!

Mayonnaise Ingredients:

What you need:

500ml Extra virgin Italian olive oil

two large organic eggs 

pinch of salt

juice of one lemon

How to make:

Use a hand held stick blender. Place eggs in the bottom of a long, round container (normally provided with stick blender).  Then add the oil.  Place the stick blender in the container at the bottom and turn on for a few seconds, slowly move the stick blender up towards the top of the container.  This will take about  1-2 minutes as the egg/oil mixture combines and thickens to create mayonnaise.  Season with salt and lemon juice to taste.      

What you need for the salad:
300 grams peeled and boiled potatoes, then cubed

300 grams of carrots boiled in hot water with some salt

300 grams peas

two tablespoons capers

two tablespoons pickled gherkins cut into small pieces

400 grams of fresh prawns cooked then peeled (alternatively use cubed pieces of prosciutto) 

How to make:

1: Place all of the ingredients into a bowl but only half of the carrots, gherkins and prawns (reserve the other half for decorating)

2: Mix half of the mayonnaise mixture through the vegetable and prawn mixture and transfer to serving dish

3: Top with the remaining mayonnaise 

4: Use the reserved carrot, gherkin and prawns to create your "own design" on top

5: Make a day in advance to enhance the flavour

Buon apetito