Biba's Northern Italian Cooking - Biba Caggiano [67]
Place beans in a large saucepan.Add enough cold water to cover. Cover and bring to a boil. Reduce heat. Simmer 50 to 60 minutes, stirring occasionally. Drain beans and let cool.
Slice onion into thin strips. Place in a small bowl with enough cold water to cover. Let stand 1 hour, changing water several times. Drain onion. Pat dry with paper towels.
Place beans in a salad bowl. Add onion to beans. Drain oil from tuna and flake. Add to salad bowl. Season with salt and pepper. Add oil and vinegar; toss gently. Serve at room temperature.
TOMATO SALAD
Insalata di Pomodori
Ripe tomatoes, the fragrance of basil and the goodness of olive oil capture the essence of summer.
MAKES 4 TO 6 SERVINGS
4 large tomatoes
Salt and freshly ground pepper to taste
8 to 10 fresh basil leaves
¼ cup olive oil
Wash and dry tomatoes. Cut into slices or wedges. Place tomatoes in a salad bowl. Season with salt and pepper.Tear basil leaves into pieces and add to tomatoes. Add oil; toss gently. Serve slightly chilled.
ZUCCHINI SALAD
Zucchine in Insalata
Select zucchini that are small, firm and a shiny green.
MAKES 6 TO 8 SERVINGS
1½ pounds zucchini
Juice of 2 lemons
Salt to taste
⅓ cup olive oil
2 tablespoons chopped parsley
2 garlic cloves, finely chopped
Wash zucchini. Fill a large saucepan two-thirds full with salted water. Bring water to a boil. Add zucchini. Cook over medium heat 5 to 10 minutes, depending on size. Zucchini should be barely tender. Rinse under cold running water. Pat dry with paper towels. Slice zucchini into ¼-inch-thick rounds. Place in a salad bowl.
Combine lemon juice and salt in a small bowl. Add oil, parsley and garlic; mix until blended.Taste and adjust for seasoning. Pour dressing over zucchini. Serve slightly chilled.
COOKED ONION SALAD
Insalata di Cipolle Cotte
The onion has been worshipped, acclaimed and vilified but our cooking would not be the same without it!
MAKES 4 TO 6 SERVINGS
5 or 6 medium yellow onions
6 tablespoons olive oil
Salt and freshly ground pepper to taste
1 to 2 tablespoons red wine vinegar
Preheat oven to 350F (175C). Cut ends off onions and peel. Fill a large saucepan half full with water. Bring water to a boil. Add onions and bring water back to a boil. Cook over high heat 2 to 3 minutes. Drain onions and rinse under cold running water. Pat dry with paper towels.
Put 2 tablespoons of the oil in a medium casserole, add onions. Bake 40 to 50 minutes or until golden. Remove from oven and cool. Slice onions. Place in a salad bowl. Season with salt and pepper.Add remaining 4 tablespoons oil and vinegar; toss gently. Serve at room temperature.
CABBAGE AND MUSHROOM SALAD
Insalata Appetitosa
This vitamin-packed salad is perfect for days when you don’t feel like cooking.
MAKES 6 SERVINGS
½ small white cabbage
½ small red cabbage
½ pound small white mushrooms
¼ pound Swiss cheese
Juice of 1 lemon
1 teaspoon mustard
Salt and freshly ground pepper to taste
¼ cup olive oil
Remove bruised outer leaves from cabbage. Cut cabbage into thin slices. Wash and dry mushrooms thoroughly. Cut into thin slices. Cut Swiss cheese into thin strips. Place all ingredients in a salad bowl.
Combine lemon juice, mustard, salt and pepper in a small bowl. Add olive oil; mix until blended.Taste and adjust for seasoning. Pour dressing over salad; toss gently. Serve at room temperature.
ASPARAGUS SALAD
Asparagi in Insalata
Fresh, tender asparagus is at its best with this simple oil-and-lemon dressing.
MAKES 4 TO 6 SERVINGS
2 pounds asparagus
Juice of 1 large lemon
Salt to taste
⅓ cup olive oil
2 hard-cooked eggs
Cut off tough asparagus ends. Using a sharp knife or potato peeler, peel outer skin from asparagus.Tie asparagus together in 1 or 2 bunches with string or rubber bands.
Pour cold salted water 2 to 3 inches deep in an asparagus cooker, tall stockpot or old coffeepot. Place asparagus upright in water. Bring water to a boil. Cover and cook over high heat 6 to 8 minutes, depending on size. Remove