Best Insalata Paesana Recipes

Insalata Paesana image

Provided by Ingrid Nicolich-Obr

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb cauliflower
3/4 lb small red potato
2 apples
8 small radishes
1 cup red onion, diced
8 ounces asiago cheese, cut into 1/4-inch cubes
1/2 cup walnuts, toasted and chopped
1 teaspoon kosher salt
1/4 cup olive oil
3 tablespoons cider vinegar
1 tablespoon fresh Italian parsley, chopped

Steps:

Fill pot with 3 quarts of water and bring to a boil.
Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into small florets, drop them and any tender leaves into the boiling water and cook until tender, about 5 minutes.
Lift from water, drain well in colander. When cool, place in a large bowl.
Return water to boil and drop in potatoes. Cook at a gentle boil until a knife blade pierces the center easily, don't let them get too mushy.
Drain and cool.
Cut into 1/4" dice (peel skin if you wish) and put them in bowl with cauliflower.
Peel and core apples, cut into 1/4" dice and add to salad.
Trim radishes, quarter them in wedges and add them to the salad along with diced red onion, cubes of Asiago and toasted walnuts.
Sprinkle with salt and toss. Drizzle the olive oil and vinegar over the salad and toss.
Sprinkle on the parsley, toss and serve.

Nutrition Facts : Calories 243.3, Fat 15.6, SaturatedFat 1.9, Sodium 320.2, Carbohydrate 24.5, Fiber 5.3, Sugar 8.5, Protein 4.5

Insalata Pantesca image

Provided by Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 14

4 ounces fingerling potatoes
1 small red onion, peeled and thinly sliced
4 medium red heirloom tomatoes, cored and cut into 1-inch cubes
2 medium green heirloom tomatoes, cored and cut into 1-inch cubes
2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes
1/4 cup green (preferably Picholine) olives, pitted
1 tablespoon capers
1 tablespoon Champagne wine vinegar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced oregano leaves
1/4 cup extra-virgin olive oil
Lemon juice, to taste
1/2 cup caperberries

Steps:

In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces. Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers.
In another bowl, combine the vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice.
Divide salad into 2 and mound onto salad plates. Surround with caper berries.

Country-Style Penne (Penne Paesana) image

Provided by Leslie in Texas

Categories Penne

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 (1 lb) eggplants
salt
2 tablespoons olive oil
1 garlic clove, minced
1 1/2 tablespoons minced fresh parsley
1 1/2 cups peeled seded and finely chopped tomatoes
2/3 cup finely chopped red bell pepper
1/2 cup finely chopped onion
1/2 cup dry white wine
1/3 cup pitted green olives
2 tablespoons capers
1 small dried hot red chili pepper
1 lb dry penne pasta
1/2 cup torn fresh basil
1 1/2 tablespoons unsalted butter
1 tablespoon flour
3/4 cup chicken broth, heated
1 egg yolk
1 1/2 tablespoons freshly grated parmesan cheese

Steps:

Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
Heat oil in heavy large skillet over low heat.
Add garlic and stir 30 seconds.
Add parsley and stir 30 seconds.
Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
Stir in olives, capers and chili; cook 3 minutes; remove chili.
Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
Stir in bechamel and heat through.
Sprinkle with basil and serve.
Italian Bechamel Sauce:.
Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
Return mixture to saucepan and whisk until smooth.
Place plastic wrap on surface to prevent skin from forming.