Salad "Del Prevosto"
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a glass of white wine
- three good-sized potatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil in their skins three good-sized potatoes, peel them and slice them, then put them into a salad bowl, and pour over them one-half a glass of white wine.
- Do this about two or three hours before they are wanted, so the potatoes will have time thoroughly to absorb the wine.
- From time to time mix them with a fork and spoon to let the wine permeate.
- A few minutes before the meal make a good French salad dressing, add some pickled peppers cut up, some capers, and some chopped-up parsley, pour on the French dressing, mix up well, and serve.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler