Best Delfinas Insalata Del Campo Recipes

Delfina's Insalata Del Campo image

Provided by evelynathens

Categories Brunch

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 shallot, finely minced
salt & freshly ground black pepper
1/2 head radicchio
1/2 head frisee, tender light green leaves only
2 ounces baby arugula
1/2 cup coarsely chopped toasted walnuts
4 slices pancetta, thick slices (see Note)
parmesan cheese, wedge

Steps:

Whisk together the oil, vinegar, shallot, salt and pepper.
Core the radicchio and cut crosswise into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee and arugula in a salad bowl. Add the walnuts.
Render the pancetta slowly in a skillet until almost crisp. Drain briefly on paper towels, then cut into 1/4-inch-wide slices. Add to the salad.
Toss the greens with the vinaigrette. Taste and adjust seasoning. Using a vegetable peeler, shave as much Parmesan as you like into the salad. Toss again gently. Shave a little more Parmesan on top.
Note: At Delfina, the pancetta is grilled, but home cooks may prefer to render it in a skillet. If pancetta isn't available, you can use bacon instead.

Nutrition Facts : Calories 178.5, Fat 18.1, SaturatedFat 2.1, Sodium 5, Carbohydrate 3.6, Fiber 1.4, Sugar 0.7, Protein 2.8

Potatoes

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds (about 16) small "creamer" potatoes, preferably Yukon gold
Peanut oil
Sea salt, preferably gray salt, and freshly ground black pepper
1/4 cup chopped fresh Italian flat-leaf parsley
2 teaspoons grated lemon zest
1/4 cup extra-virgin olive oil
1/4 cup chopped garlic

Steps:

Put the potatoes in a large pot of cold, well salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. Place on a cookie sheet and refrigerate until cool.
When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand. You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead.
Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Season with salt and pepper.
Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
When the potatoes are ready, add them to the garlic mixture and toss gently. Serve immediately. Save the leftover garlic oil and use it to dress a salad or vegetables the following day.