Insalata Della Nonna Grandmothers Special Salad Recipes

INSALATA DELLA NONNA (GRANDMOTHER'S SPECIAL SALAD)

Insalata Della Nonna (Grandmother's Special Salad) image

I saw this recipe in the Observer Food Monthly supplement and thought it looked so good that I had to post it here for safekeeping and to share.

Provided by -Sylvie-

Categories Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb new potato, boiled
1 lb French beans, cut into bite sized pieces (fresh green beans)
2 tablespoons lemon juice, freshly squeezed
4 tablespoons olive oil, extra virgin
1/4 cup fresh oregano, chopped
1 garlic clove, cruched
6 vine-ripenend tomatoes, roughly chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

Steam the beans for 6-8 minutes until tender.
Add the olive oil, lemon juice, garlic, oregano salt and pepper together in a salad bowl and mix well.
Now add the tomatoes and also the still warm beans and potatoes. Carefully mix to coat everything with the dressing.
Can be served warm or cold.

Nutrition Facts : Calories 635.3, Fat 16.4, SaturatedFat 2.3, Sodium 37.1, Carbohydrate 101.4, Fiber 33.8, Sugar 6, Protein 25.4

TORTA DELLA NONNA (GRANDMA'S CAKE)

Torta Della Nonna (Grandma's Cake) image

Make and share this Torta Della Nonna (Grandma's Cake) recipe from Food.com.

Provided by dev_carlsen

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 egg, plus
2 egg yolks
1/2 cup sugar
3 tablespoons butter
3 tablespoons extra virgin olive oil
1/2 teaspoon vanilla extract
2 cups low-fat cream cheese
1/2 cup pine nuts
1/2 cup sugar
1 lemon, juice and zest of
3 eggs

Steps:

Preheat the oven to 375 degrees F.
To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.
Meanwhile, make the filling by mixing together the cream cheese, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.
To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.

Nutrition Facts : Calories 731.9, Fat 43, SaturatedFat 17.9, Cholesterol 276.6, Sodium 393, Carbohydrate 70, Fiber 1.6, Sugar 34.3, Protein 18.5

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