Struggling to preserve the Italian culinary tradition oversea

Category: Salads


INGREDIENTS (4 servings)

700g asparagus / 1 lettuce / 3 eggs / 3 spring onions / pecorino cheese / extravirgin olive oil / salt and pepper

Discard the hard ends of the asparagus and boil them for 10 minutes in salted water. Slice the spring onions, brown it in a pan with drops of oil, add the sliced lettuce and let it cook for 2 minutes mixing it. When it starts to shrink, turn the fire off, add the asparagus to the lettuce pan, break the eggs in the same pan and cover with grated pecorino. Cook with lid for 2 more minutes, sprinkle with pepper and serve.


INGREDIENTS (4 servings)

1 can precooked lentils / 1 onion / walnuts / dried apricots / cumin / powdered ginger / curry / red pepper / mint / extravirgin olive oil / salt

Leave the dried apricots in a bowl with warm water for some minutes. Heat 2 spoonfuls of oil in a pan and let the onion brown with some red pepper and the diced apricots. After some minutes add the cumin, curry, ginger, lentils and salt, and let everything flavor for some minutes. Pour in a salad bowl and season with the crushed walnuts, mint and oil. Mix everything and serve the salad cold.


INGREDIENTS (4 servings)

4 calamari / 1 celery tuft  / parsley / parmesan cheese / extravirgin olive oil / salt and pepper

Cook the calamari in cold water with celery and a carrot and boil for 30 minutes. Once ready, cut the squids in small slices. Slice thinly the remaining celery too and mix it with the squids, season with parsley, the shredded parmesan, oil, salt and pepper.


INGREDIENTS (4 servings)

0.7 lb of fresh salmon / marjoram / butter / 2 peaches / 1 spoonful of sugar / salad / extravirgin olive oil / salt

Heat the oil in a pan with some salt and marjoram, add the salmon and sear it on both sides, leaving it a bit raw on the inside but with a delicious crust on the outside. When the salmon is ready, take it away from the pan. In the same pan melt some butter, add the sliced peaches and let them fry for some minutes with the sugar. Be careful not to mush them, it must be a quick cooking at high heat. Serve the salmon with the saute peaches, complete with the salad and season with oil and salt


INGREDIENTS (4 servings)

1 lb of chicken breast / thyme / half a pineapple / 2 celeries / salad (valerian) / extravirgin olive oil / coarse salt / bread / mayo / mustard / pepper

Heat a skillet with oil and coarse salt and cook the breast on both sides. Season with thyme. In the meantime slice the pineapple and celery and, once ready, the chicken breasts. For the ruble, chop the bread in the mixer with oil and thyme, and toast the bread crumbs in a pan till it gets brown. Mix the chicken, pineapple and celery together, season with mayo and mustard, oil and pepper. Pour this mix over a bed of salad, and sprinkle the crumble on top.