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.

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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.


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Chicken Curry Wraps with Cashews & Currants

Ingredients:

• 4 cups cooked chicken (or turkey) breast, shredded or chopped coarsely.
• 1 cup mayonnaise or more to taste
• 1 tbs curry powder or to taste
• 1/3 to 1/2 cup cashews
• 1/4 cup currants or raisins, 
• 1 bunch chopped scallions, green and all
• Salt and fresh cracked pepper to taste
• Flat bread, tortillas or lavash. 

Method:

1.Combine all ingredients.
2.Chill for at least one hour or more.
3.Add more mayonnaise if salad appears too dry.
4. Serve in a roll up sandwich (LTO optional) with extra curry mayo for dipping on the side.

Variations:

• Add diced apples, fresh grapes or dry cranberries.
• Add diced avocado, celery, hot or sweet diced pepper.
• Make roll-ups with lettuce leaves.
• Make tramezzinis (see picture below).
• Substitute part or all of the mayo with yogurt or sour cream.
• Cook whole chicken breast, thighs or tenders in skillet with a cup or more of chopped onions. Add 1 can unsweetened coconut milk, yogurt or sour cream. Reduce and add 1tbs. cornstarch diluted in a little water. Add rest of ingredients and simmer until thickened. Serve over brown or jasmine rice. For an alternate version substitute curry powder with Thai curry paste. Ginger, lemon-grass and basil can also be included for a more authentic Thai flavor.

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Panzanella

pronounced:pahn-zha-NEH-lah
makes aprox. 5-6 servings

Tuscan Bread Salad

Ingredients: 

• One loaf day old or fresh Italian bread
• 3-4 large tomatoes
• 2 cucumbers
• 2 celery ribs
• 1 large red onion, sliced thinly
• 1 bunch fresh basil and/or flat Italian parsley
• Olive oil
• Balsamic or wine Vinegar
• Salt & fresh cracked pepper

Method:

1.Cut or tear bread into pieces
2.Lightly toast bread in preheated oven if using fresh bread, soak in water for a few seconds if too dry.
3.Slice or dice remaining ingredients
4.Toss with olive oil, vinegar & seasonings
5.Let salad rest until bread absorbs juices
6.Serve and eat.

Variations:

Add olives, artichoke hearts, roasted peppers, canned beans, canned tuna,fresh mozzarella or even feta cheese.

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Cracked wheat Tabouleh with Tahini sauce

pronounced: tah-BOO-lee
Makes 3-4 servings

Ingredients:

• 1 cup water (use boiling for quick method)
• 1/2 cup cracked wheat
• 1 bunch chopped parsley
• 1 small bunch minced mint leaves (optional)
• 1/2 cup finely chopped red and/or green onion
• 1 tomato, diced
• 1 cucumber diced
• 1/4 cup olive oil
• Fresh squeezed lemon juice, to taste
• 1 tsp. kosher or sea salt, or to taste
• Fresh cracked Pepper, to taste
• pinch ground cumin (optional)
• Pinch cayenne pepper (optional)
• Pinch allspice (optional)

Method:
1. Soak the cracked wheat in the water & refrigerate several hours or overnight.(For a quicker method: boil the water and pour over wheat in a bowl and cover for about 20-30 min.).
2. Mix wheat with other ingredients, lemon juice & olive oil last.
3. Serve with Tahini sauce (recipe follows).

Variations:
Substitute wheat with couscous or even cooked brown rice.
Garnish with cubed or crumbled feta cheese, Kalamata olives, pepperoncini peppers or artichoke hearts.
Use prepared salad dressing instead of olive oil and lemon (like Ceasar dressing).

Tahini Sauce

Ingredients

• 1 or 2 garlic cloves
• 1/2 c. tahini
• 1/4 c. fresh lemon juice
• 1/2 c. water, more or less
• Salt & pepper, to taste

• Pinch of cayenne pepper (optional)

Method

1. Process all ingredients in a food processor, starting with garlic (mince fine), then tahini, lemon juice, enough water to obtain a creamy consistency, and finally salt, pepper and cayenne (if using).
2. Refrigerate for several hours. You might have to add a little water at this point if sauce is too thick, and adjust seasoning as well.
3. Serve with tabouleh, falafel, fattoush or any kind of salad.

Variations

Try with peanut, sunflower or other nut butters.
Add hot sauce to make a pink spicy dressing
Add 'Liquid Aminos' or Tamari soy sauce.



Copyleft (2010) The Budget Gourmet