THE BUDGET GOURMET

Carpaccio di Salmone

pronounced: car-PAH-cho dee sal-MOH-neh
Raw cured salmon salad




Carpaccio is traditionally a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna) generally thinly sliced or pounded thin and served as an appetizer.

Ingredients:

1 salmon fillet (skin-on OK)
Kosher salt
Freshly ground pepper
Extra virgin olive oil
1 tbsp capers
1 red onion, thinly sliced
2 sprigs flat parsley (optional)
Lemon or Orange slices (optional)

Method:

1. Season salmon generously with kosher salt and ground pepper on both sides.
2. Refrigerate salmon 24 hrs, flipping it in it's brine every so often.
3. Freeze salmon fillet.
4. While frozen slice paper thin on a bias.
5. Arrange slices on platter.
6. Dress with a little olive oil
7. Top with capers and onion slices
8. Garnish with parsley, lemon slices or orange segments (optional)

Variations

Use fresh tuna or even trout.
Top with parmigiano shavings.
Serve on a bed of arugula or mesclun greens.
Add a few oil-cured olives.
Add to a tomato-wine cream sauce at the last second and toss with penne.


Copyleft (2010) The Budget Gourmet

Insalata Caprese

pronounced:in-sah-LAH-tah cah-PREH-seh
Tomato, basil and fresh mozzarella salad
Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, and seasoned with salt, pepper, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (first course), not a contorno (side dish).
Like many other mixed salads, insalata caprese is sometimes called insalata tricolore, tricolore referring to the three colors of the Italian flag.

Ingredients:

• 1 lb. ball of fresh mozzarella, sliced
• 1-2 ripe tomatoes, sliced
• Whole fresh basil leaves
• Extra virgin olive oil
• Salt and fresh cracked pepper

Method:
1. Stack sliced tomato with mozzarella first, then basil leaf
2. Dress with olive oil
3. Season with salt and fresh cracked pepper

Variations:
Garnish with oil cured olives.
Add prosciutto or anchovies and their oil.
Makes a great sandwich on focaccia or ciabatta bread.

Copyleft (2010) The Budget Gourmet

Tonno & Fagioli

pronounced: TOH-no EH fah-JOE-lee
Tuscan Tuna & Cannellini Bean Salad
makes 2-3 servings

Ingredients:

• 1 can drained cannellini beans
• 1 can tuna, preferably solid in olive oil (if in water, drained) 
• 1 medium red onion, thinly sliced
• Extra virgin olive oil to taste
• Salt and fresh cracked pepper
• Juice of half a lemon
• 1 tsp capers (optional) 
• A few sprigs of flat parsley, chopped (optional)
  

Method:

1.Mix ingredients including olive oil from tuna.
2.Chill or let rest at room temperature a little before eating, stirring ever so often.
3.Serve and enjoy.


Variations:


Serve on a bed of arugula or mesclun greens.
Substitute with other kinds of beans and canned fish like chick peas and sardines.
Add diced tomato, cucumber, zucchini or other veggies.
Add other fresh herbs or spices to taste.
Great as a bruschetta topping.
Serve heated and tossed with spaghetti, or with rotini as a cold pasta salad.


Copyleft (2010) The Budget Gourmet