Catherine De Medicis Salad Insalata Di Caterina Recipes

CATHERINE DE MEDICI'S SALAD (INSALATA DI CATERINA)

Catherine de Medici's Salad (Insalata di Caterina) image

This historically delicious salad is AUTHENTICALLY CATHERINE DE MEDICI's favorite salad as borne out in history books. It is also known as Insalata di Caterina (Catherine's Salad), Misticanza del pastore (Shepherd's Mixture) or Insalata Rinascimentale (Renaissance Salad). Picked up this recipe while I was in Florence, it is salad with that peculiar anchovy taste. A new twist for discriminating guests. This recipe from Paolo Petroni's ''The Complete Book of Florentine Coooking'', Florentine delegate to the Accademia Italiana della Cucina. TRIED AND TESTED, GUARANTEED AUTHENTIC. Prep time is also cook time

Provided by Polar Bear

Categories Greens

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

mixed salad green (lettuce, chicory, corn salad, etc.)
tuscan soft pecorino cheese (sheep´s milk cheese)
hardboiled egg (1/2 per person)
anchovy packed in oil
capers
vinegar
olive oil
salt and pepper

Steps:

Wash the different varieties of salad (at least 3), dry well and place in a large salad bowl (a wooden bowl is ideal and typical for this dish).
Add the pecorino cut into small cubes, little pieces of anchovy fillet and a few capers.
Salt, pepper lightly and dress with oil and vinegar, toss well and serve immediately, decorated with wedges of hardboiled eggs.

Nutrition Facts :

INSALATA DI RISO

Insalata di Riso image

Provided by Giada De Laurentiis

Time 35m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon dried oregano
4 cups cooked long-grain white or brown rice
1/3 pound prosciutto cotto, ham or prosciutto crudo, diced (about 1 1/2 cups)
1/3 pound provolone cheese, diced (about 1 cup)
3 jarred roasted red peppers, diced (about 1 cup)
1 cup frozen peas, thawed
1 cup chopped pitted kalamata olives
1 teaspoon kosher salt
1 bulb fennel, diced small
One 6.7-ounce jar oil-packed tuna, drained, optional
1/2 cup chopped fresh basil, optional
4 hard-boiled eggs, peeled and quartered, optional

Steps:

For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano.
For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.

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