Italian cuisine includes a multitude of recipes with each region, city or family having its own variant (s). That food is not only a way for Italians to satisfy their hunger is evident from the fact that a lot of attention is paid to the use of fresh (seasonal) products that are lovingly transformed into a dish. The advantage of the Italian kitchen is that the majority of the dishes are (reasonably) easy to prepare, ready quickly and the many ingredients combine excellently with each other so that you can give each dish a personal twist.
Content
- Italian roast beef salad
- Salmon carpaccio
- Antipasti Dish
Italian roast beef salad
A simple and fresh arugula salad with homemade roast beef.
Ingredients – for 4 persons
- 500 grams of unseasoned roast beef
- 2 tablespoons of pine nuts
- 75 grams of arugula lettuce
- 50 grams of grated Parmesan cheese
- 4 tablespoons of olive oil, extra virgin
- 4 tablespoons of balsamic vinegar
Preparation method
Before cooking, let the roast beef come to room temperature and rub it with salt and pepper. Melt a large knob of butter in the pan and fry the roast beef for about 5 minutes on a high heat all around. Then turn the heat to low, add a little bit of water to prevent the butter from burning, and immediately stir the baking mixture loose. Put the lid on the pan and let the roast beef simmer for about 10 minutes on a low heat, turning the roast beef regularly.
Then remove the roast beef from the pan and let it rest under aluminum foil for 5 to 10 minutes. In the meantime, roast the pine nuts in a dry frying pan (without adding butter or oil) and keep them moving while roasting to prevent burning. Divide the arugula among 4 plates, drizzle with oil, vinegar and olive oil and cut the roast beef into thin slices. Place the slices of (lukewarm) roast beef over the lettuce and sprinkle the pine nuts and grated Parmesan cheese on top for garnish.
Salmon carpaccio
A fresh variation on the well-known beef carpaccio.
Ingredients – for 4 persons
- 400 grams of smoked salmon, sliced
- 3 tablespoons of pine nuts
- 125 ml. whipped cream or cooking cream
- 1 tablespoon of mayonnaise
- 3 to 4 sprigs of dill
- 1 bag of arugula lettuce, +/- 75 grams
- 2 teaspoons of lemon juice
- 4 tablespoons of capers
- Pepper and salt
Preparation method
Remove the salmon from the refrigerator in time so that it can come to room temperature and roast the pine nuts in a dry frying pan – without butter or oil -. Keep the pine nuts moving while roasting as they burn very quickly and let them cool in a bowl after roasting. Wash the lettuce and dill thoroughly and drain well.
Cut the lemon in half, squeeze one half and slice the other half. Set the slices aside as you will need them later when garnishing the dish. Pat the dill – if necessary – dry with some kitchen paper and chop it very finely. Place the mayonnaise, whipped cream, lemon juice and finely chopped dill in a bowl and mix to a smooth dressing (1). Season the dressing with some salt and pepper.
Divide the (dry) arugula lettuce over 4 plates, place the salmon slices on top and sprinkle with the dressing. Then divide the pine nuts and capers over the salmon and put a lemon slice and sprig of dill on top for garnish.
Divide the salmon slices among four plates. Top with some arugula lettuce. Divide the dressing over the lettuce and drizzle a little over the salmon. Sprinkle the pine nuts and capers on top. Place a lemon slice on top of the lettuce and a sprig of dill on top for garnish.
Explanation:
(1): If your dressing is too thick you can make it thinner by adding some extra whipped cream, if the dressing is too thick add some extra mayonnaise.
Antipasti Dish
A bowl full of small Italian snacks together make a great starter. Serve the starter with the aperitif if necessary.
Ingredients – twenty servings, about 6 people
Cheese:
- 90 grams of gorgonzola, crumbled into chunks
- 2 balls of mozzarella, +/- 250 grams, in slices
- 200 grams of grated Parmesan cheese
- 900 grams of Italian cheese, for example Taleggio, Fontina or Dolcelatte, in slices
Meats:
- 500 grams of Italian ham, for example Prosciutto cotto or San Daniele, in slices
- 250 grams of dry salami, thinly sliced
- 150 grams of Parma ham, thinly sliced
- 100 grams of roast beef, thinly sliced
Vegetables and herbs:
- 2 heads of iceberg lettuce
- 100 grams of fresh mushrooms, sliced
- 190 grams of marinated artichoke heart *
- 200 grams of roasted red bell pepper *
- 100 grams of pepperoni, thinly sliced *
- 200 grams of black olives *
- 170 grams mild green chilies, sliced *
- 140 green olives filled with allspice *
- Finely chopped Italian herbs for garnish: oregano, rosemary, sage, basil, thyme and parsley
- 225 ml. Italian salad dressing
* All these ingredients are available ready-to-eat in the supermarket and you only need to cut or divide them into the correct portions.
Preparation method
Of course you can choose to serve all snacks on a large bowl or in various small bowls, but both ways are not surprising. This recipe uses a large and high bowl (or bowl) in which the snacks are ‘stacked’, so that a new layer of treats appears every time.
Start by loosening the lettuce leaves, wash them thoroughly and drain well. Divide 1/3 of the leaves in the bottom of a large bowl or bowl and drizzle a little dressing over it. Then divide the Italian meats
and – cheese neatly over the lettuce, keeping some distance between the different ingredients.
Then make a second layer by placing 1/3 of the lettuce leaves on top of the Italian cold cuts and cheese, drizzle with some dressing again and divide the salami, pepperoni, Parma ham and roast beef over the lettuce. Keep a corner clear for the black olives and artichoke hearts and cover the second layer with the remaining lettuce leaves.
Drizzle the dressing over the lettuce again and divide the mushrooms, roasted bell pepper, green olives and peppers, the gorgonzola, mozzarella and Parmesan cheese over the lettuce for the third layer. Garnish the top layer with Italian herbs to taste and serve with a stack of plates, forks and napkins.