Delfinas Insalata Del Campo Recipes

DELFINA'S INSALATA DEL CAMPO

Steps:

• Whisk together the oil, vinegar, shallot, salt and pepper.
• Core the radicchio and cut crosswise into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee and arugula in a salad bowl. Add the walnuts.
• Render the pancetta slowly in a skillet until almost crisp. Drain briefly on paper towels, then cut into 1/4-inch-wide slices. Add to the salad.
• Toss the greens with the vinaigrette. Taste and adjust seasoning. Using a vegetable peeler, shave as much Parmesan as you like into the salad. Toss again gently. Shave a little more Parmesan on top.
• Note: At Delfina, the pancetta is grilled, but home cooks may prefer to render it in a skillet. If pancetta isn't available, you can use bacon instead.

CATHERINE DE MEDICI'S SALAD (INSALATA DI CATERINA)

Steps:

• Wash the different varieties of salad (at least 3), dry well and place in a large salad bowl (a wooden bowl is ideal and typical for this dish).
• Add the pecorino cut into small cubes, little pieces of anchovy fillet and a few capers.
• Salt, pepper lightly and dress with oil and vinegar, toss well and serve immediately, decorated with wedges of hardboiled eggs.

DELFINA'S INSALATA DEL CAMPO

Steps:

• NSTRUCTIONS: Whisk together the oil, vinegar, shallot, salt and pepper. Core the radicchio and cut crosswise into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee and arugula in a salad bowl. Add the walnuts. Render the pancetta slowly in a skillet until almost crisp. Drain briefly on paper towels, then cut into 1/4-inch-wide slices. Add to the salad. Toss the greens with the vinaigrette. Taste and adjust seasoning. Using a vegetable peeler, shave as much Parmesan as you like into the salad. Toss again gently. Shave a little more Parmesan on top. Note: At Delfina, the pancetta is grilled, but home cooks may prefer to render it in a skillet. If pancetta isn't available, you can use bacon instead.

DELFINA'S INSALATA DEL CAMPO

Steps:

• Whisk together the oil, vinegar, shallot, salt and pepper. Core the radicchio and cut crosswise into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee and arugula in a salad bowl. Add the walnuts. Render the pancetta slowly in a skillet until almost crisp. Drain briefly on paper towels, then cut into 1/4-inch-wide slices. Add to the salad. Toss the greens with the vinaigrette. Taste and adjust seasoning. Using a vegetable peeler, shave as much Parmesan as you like into the salad. Toss again gently. Shave a little more Parmesan on top.

INSALATA BISTECCA

Steps:

• Place steak in a preheated hot broiler about 4 inches from the flame.
• Cook about 3 minutes on each side, depending on the thickness of the steak.
• Steak should be on the rare side.
• Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
• While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
• Slice the mushrooms thinly with a sharp knife.
• Cut the green onions, discarding the green tops, into paper-thin rings.
• Cut the tomatoes into ½-inch dice.
• When the steak has cooled to room temperature, cut it against the grain into ¼ inch thick slices.
• If the slices are particularly long, cut them in half crosswise.
• Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
• Make the dressing-combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
• Beat with a whisk and pour over the steak salad mixture.
• Toss gently and serve on lettuce leaves.