We have a treasure in our fridge, well it's actually Marco's treasure because I never eat it myself. He has finally managed to get his beloved zampone that has to come from a special place in Carpi in Emilia-Romagna where they make the best ones according to him. This beloved stuffed pig's trotter will be prepare for the New Year's Day's lunch when it will be eaten (after being simmered for about 4-5 hours) with lentils and/or mashed potatoes. I will eat something else because even though I do think that it tastes good, I have problems with the consistency and I'm sure Marco is happy because it means that he can eat more of it! I will make a loving photo of it when the time comes and show you...
After all that talk about meat I think this recipe is perfect, a very simple recipe of a green potato salad. If you want you can add some mild onion to it.
INSALATA VERDE DI PATATE E PINOLI or GREEN POTATO SALAD WITH PINE NUTS
Potatoes (500 g/17.64 oz)
Pine nuts (2-4 tblsp)
Parsley (large bunch)
Capers (2-3 tblsp)
Salt
Olive oil
- Boil the potatoes.
- While they are boiling you take a bunch of parsley leaves (be generous) and run them in a mixer together with the capers and olive oil so that you get a very green oil! Check if it needs more salt.
- Cut the potatoes into pieces and add the pine nuts before you pour the parsley oil over the whole while they are still warm.
- Serve!
recipes vegetables gluten-free food Italy cooking in Italy
0 comments:
Post a Comment
I have become the a bad blogger because I either forget or I don't have the time to answer your comments but that does not mean that I don't read or appreciate them, quite the opposite really. The generosity that shines through what you write and the fact that you take the time to comment on my posts makes my blogging worthwhile so Thank You for what you do for me and please keep on commenting!