I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Thursday, August 19, 2010

Insalata d'Italia

1 head of living lettuce   
1/3 cup pine nuts, roasted
1/4 cup balsamic vinegar, reduced 
1/4 cup olive oil
shaved Parmesan

Wash and dry the lettuce, basil and tomatoes.

Dry roast the pine nuts until slightly browned and add to the salad.  

Reduce the balsamic vinegar to 1/3 the original amount and drizzle over the salad along with the olive oil.  Top with shaved Parmesan.

Now take a bite, close your eyes, and picture your self sitting at a small, wobbly, wooden table in Fiorenza.  The sweet sounds of a street musician crooning Santa Lucia on the violin fills your ears, the delicate perfume of summer tomatoes and aromatic basil surrounds you....your insalata d'Italia is complete.  Serve immediately. 

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