Last we have a tendency toek we created a fast trip all the way down to Gaeta, an excellent very little town on the coast assault a natural elevation stretching towards the Gulf of Gaeta, between Rome & Naples. once we will get a few of days away, we have a tendency to tend to move to the ocean thus we are able to fancy our love of food, and that we definitely managed to try to to that on our trip to Gaeta yet. At dinner one night at Ristorante Odissea, yet as enjoying the most effective shrimp dish I actually have ever tasted, I ordered a entremots of sautéed peppers referred to as friggitelli that we have a tendency to were told were a neighborhood specialty. The peppers were well-done with some tomatoes, garlic and hot chili peppers and were fully delicious. Friggitelli, that also are called friarelli, ar tiny sized, slender, gentle flavoured, south Italian peppers that ar nice for preparation.
Upon our come to Umbria, I really found friggetelli in my native grocery thus i made a decision to copy the pepper dish I thus enjoyed in Gaeta. as a result of the peppers themselves ar skinny walled, they are doing fry up pretty quickly compared to different peppers. although delicious, I found the pepper dish we have a tendency to enjoyed in Gaeta to be somewhat overcooked as i favor to own some texture in my food, in order that was extremely the sole modification I created. My husband likes his food to own somewhat spice, thus I value-added 2 small chili peppers, however you'll skip this addition if you like, or cut the addition of the chili peppers in [*fr1]. These peppers ar a delicious entremots, and that i like them at temperature.
Ingredients:
1 Head Romaine Lettuce
1 Medium Head Radicchio Lettuce
1 Small Red Onion, Peeled & Thinly Sliced
2 Cups Cherry Tomatoes, Cut In Half
1 Sweet Red Pepper, Cored, Seeded And Diced Into 1/2 Inch Pieces
1/2 Cup Pitted Black Olives (Kalamata or Gaeta), Cut In Half
1 (14 Ounce) Can Chickpeas, Drained & Rinsed
4 Ounces Young Pecorino or Provolone Dolce Cheese, Cut Into Small Dice
4 Ounces Of Italian Salami, Cut Into Thin Strips
Dressing:
Juice of 1 Lemon (About 3 Tablespoons)
Salt & Pepper
1 Teaspoon Dijon Mustard
1/2 Cup Extra Virgin Olive Oil
1 Teaspoon Dried Italian Seasoning
Directions:
Wash and dry the lettuce and slice into thin strips.
Place the lettuce, onion, tomatoes, peppers, olives, chickpeas, cheese, and salami in a large serving bowl.
In a separate small bowl, whisk together the dressing ingredients, then pour over the salad.
Toss the salad and serve immediately.
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