Insalata di Pere – Pear salad
A favorite winter salad to accompany a roast or as a simple palate cleanser. Walnuts are used in this recipe but other variations include other nuts i.e. pecans, hazelnuts, almonds or also great with poppy seeds.
Insalata di cicorino – dandelion salad
Dandelions are wonderful served raw on their own or as an adjunct to a salad. If you find the leaves too bitter for your taste, put the washed leaves in a large bowl covered with cold water for at least 1 hour or even overnight. This removes some of the bitterness.
Insalata di pasta arrabbiata – pasta salad with spicy sauce
This great summer pasta dish is a room temperature version of pasta arrabbiata (angry pasta). It derives its name from being made angry by the addition of red hot chili peppers. The chef is allowed the liberty of adding as much as he or she wishes. It is important to use firm,…
Fagioli, tonno e cipolle – bean, tuna and onion salad
This basic, rustic antipasto can be easily made with left over cooked shell beans. Although white cannellini or borlotti (cranberry) beans are traditionally used, any good quality white, red or brown shell bean will do. This hearty dish is also my favorite summer luncheon dish.
Insalata di Finocchio e Arance – Fennel and orange salad
Sicily has an overabundance of oranges in many varieties. In the winter and spring season, the famous blood oranges can be found. This salad makes a terrific palate cleanser and is often paired with fish.
Serves 4