Cuke salad
- Thread starter terrygoldman123
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Not a cucumber salad but an unlikely substitute that will prove to be a surprisingly refreshing one. The onions don't have the classic bite, and they compliment the tuna well.
I learned this one when I was studying over there at Bugialli's villa for a week.
CIPOLLE E TORNO IN INSALATA
Recipe By :© Giuliano Bugialli - September 19, 1996
Serving Size : 8 Preparation Time :1:30
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound yellow or white onions -- cleaned
FOR THE POACHING BROTH:
1 cup cold water
1 cup white wine vinegar
1 cup dry white wine
3 large garlic cloves -- peeled and slivered
3 large bay leaves
1 pinch oregano
coarse grained salt -- to taste
PLUS:
6 tablespoons olive oil
salt -- to taste
fresh ground black pepper -- to taste
4 ounces canned tuna in oil -- drained
TO SERVE:
15 sprigs Italian parsley -- leaves only
10 large basil leaves -- torn into thirds
Thinly slice the onions and soak them in a bowl of cold water for a half hour.
Pour the water, vinegar and wine into a medium sized saucepan, then add the garlic, bay leaves and oregano. Set pan over medium heat to simmer for 1/2 hour.
Drain the onions and place them in a crockery or glass bowl. Starin the hot marinade and pour the hot liquid directly into the onions, then cover the bowl. Let rest for a few minutes, then refrigerate for one hour.
Drain the onions again, transfer them to a serving platter and arrange the tuna, broken into pieces, over them. Sprinkle the parsley and basil over the top and serve.
September 19, 1996
Source:
"Cooking in Florence class - October, 1996"
I learned this one when I was studying over there at Bugialli's villa for a week.
CIPOLLE E TORNO IN INSALATA
Recipe By :© Giuliano Bugialli - September 19, 1996
Serving Size : 8 Preparation Time :1:30
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound yellow or white onions -- cleaned
FOR THE POACHING BROTH:
1 cup cold water
1 cup white wine vinegar
1 cup dry white wine
3 large garlic cloves -- peeled and slivered
3 large bay leaves
1 pinch oregano
coarse grained salt -- to taste
PLUS:
6 tablespoons olive oil
salt -- to taste
fresh ground black pepper -- to taste
4 ounces canned tuna in oil -- drained
TO SERVE:
15 sprigs Italian parsley -- leaves only
10 large basil leaves -- torn into thirds
Thinly slice the onions and soak them in a bowl of cold water for a half hour.
Pour the water, vinegar and wine into a medium sized saucepan, then add the garlic, bay leaves and oregano. Set pan over medium heat to simmer for 1/2 hour.
Drain the onions and place them in a crockery or glass bowl. Starin the hot marinade and pour the hot liquid directly into the onions, then cover the bowl. Let rest for a few minutes, then refrigerate for one hour.
Drain the onions again, transfer them to a serving platter and arrange the tuna, broken into pieces, over them. Sprinkle the parsley and basil over the top and serve.
September 19, 1996
Source:
"Cooking in Florence class - October, 1996"
easy peasy
cukes, red onion.
dressing: 1/2 cup mayo, 1/4 vinegar, 1/4 sugar, 1 tsp salt.
whisk dressing toss in vegs, go to go.......
cukes, red onion.
dressing: 1/2 cup mayo, 1/4 vinegar, 1/4 sugar, 1 tsp salt.
whisk dressing toss in vegs, go to go.......
Traditional Polish preparation:
cucumber(s)
sour cream
green onion(s), coarsely chopped/sliced
dry dill weed
salt
____________________________________________________________________
Peel cucumber(s) and slice into coins ~⅛" thin.
Mix in enough sour cream to coat cucumber slices.
Add chopped green onions -- both the white root and green stalks.
Sprinkle dry dill weed liberally.
Add salt to individual servings (it can tolerate a lot of salt).
Hint: If the cucumber is sliced in half lengthwise before being sliced
to ⅛" thin pieces, it will be easier to coat them with the sour cream.
cucumber(s)
sour cream
green onion(s), coarsely chopped/sliced
dry dill weed
salt
____________________________________________________________________
Peel cucumber(s) and slice into coins ~⅛" thin.
Mix in enough sour cream to coat cucumber slices.
Add chopped green onions -- both the white root and green stalks.
Sprinkle dry dill weed liberally.
Add salt to individual servings (it can tolerate a lot of salt).
Hint: If the cucumber is sliced in half lengthwise before being sliced
to ⅛" thin pieces, it will be easier to coat them with the sour cream.
I love it with just peeled cukes, plain lowfat yogurt and lots of fresh minced garlic. Thanks for reminding me. Haven't made that in years. The cukes should be the small thin ones. They are much better. You can peel a cucumber easily once you get the knack. Cut a section around 2 to 2 1/2" long and peel it by cutting around it with a small knife. You should be able to take off the skin in one piece. They are normally waxed, so don't eat the skin.
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