Tag Archives: insalata

Pears and cheese salad – Insalata di pere e formaggio (-17 weeks)

Recipe 38: It’s definitely autumn… at least in London and i started to see lots of new products in the supermarkets: the ones i prefer the most for this season are the juicy and super sweet pears and the walnuts. I couldn’t resist to buy them right now and i thought about this recipe that i really like. Sweet and salty mix are just the best!

Ingredients for 2 people: You will need some rocket…a little bag is enough, 1 pear quite big, some pecorino, some walnuts, oil, balsamic vinegar and i like also a bit of honey on it!

So it’s very easy: just wash the rucola and place it on a plate, take off the skin of one pear, cut it in little pieces or slices, add some crushed walnuts and some salty cheese like the pecorino. I prefer it in pieces or slices but not grated for the salad.

Then mix in a bawl some oil (2-3 spoons) and some balsamic vinegar (this depends by the taste). If you like the honey you can try to add a bit now in the mix or just at the end on top. I didn’t add any salt… i prefer to taste the salt of the cheese.

And to end this quick post, i leave you here a famous said we use in italy: “Al contadino non far sapere quant’e’ buono il cacio con le pere” that means literally “Don’t say to the farmer how much is good the cacio with the pears”… don’t ask me why! However because the cacio here is something very hard to find i thought the pecorino was a good substitute as well!

ENJOY!

PS. So che tu in verita’ non sei proprio un’amante di questi sapori cosi differenti, ma mi sembra piacesse anche a te il formaggio con il miele. Questa e’ la mia scusa per avere un piatto in cui poter accostare questi sapori… senza danneggiare troppo i kili persi!

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Insalata di riso – Rice salad

Recipe 57: I’m in holiday in these days so it’s very difficult to update the blog and not just for the  internet connection, hard to find or very slow, but especially because I was and I’m still with very good chefs. I tried to cook a bit, but amazed by my mum dishes and my friends capabilities, I couldn’t bother to cook some of my recipes.

In Spain the only one I tried was the Insalata di riso or Rice salad, fresh, easy, and perfect to use all the food left in the fridge. The only thing that really matter is the time of cooking of the rice. If you are good with that, the dish will be a success.

Ingredients: rice,  pitted olives (green or black it’s the same), cherry tomatoes, Frankfurt or ham, emmethal, eggs, mais, pies, cappers, or whatever else you like.

For this recipe I have asked to everyone the secret they use to cook the rice and there are 2000 different theories. I tried one, but I wasn’t happy neither with that, so I will give you my mum’s solution:

Put some water to boil with salt and then add around 50 gr of rice per person.  Let the rice cook but try it often, I wouldn’t leave it there for more than 10 minutes. You need to drain it when “al dente”. That’s really important. So if on the bag it says 15 minutes, try it at 10 and remember that it will finish to cook a bit outside too. If instead the rice is already perfect, pass it under cold water to stop the cooking process.

In the meantime, boil also some egg, cut some emmenthal cheese, ham or Frankfurt, olives, cappers, peppers or cherry tomatoes if you want, mais and if you can, boil also some pies. I love them in this salad.

When the rice is ready and all these ingredients are cut in pieces, add some oil to the rice and all the ingredients, mixing very well. My mum doesn’t use to add anything else to it, maybe just a bit of salt and pepper, but all the ingredients will give the taste to the rice.

Serve in a plate and Buon appetito!

PS. Mamy con la cottura del riso sono una vera tragedia…mi viene sempre extra cotto! Argh! ho provato anche con un misurino di riso e 3 di acqua e nulla, alla fine era un pappone. La prossima volta mi ci metto proprio con attenzione, e vediamo se al prossimo pic nic saro’ piu’ fortunata! Meglio i risotti del riso semplice! uffa!