Serves 6 to 8 • ¾ cup fresh peas • 1 lb. chilled cooked gnocchi • 1½ cup red, yellow, and green peppers, cut in thin, short strips • 3 Tbs. finely chopped red onion • 2 Tbs. olive oil • 2 Tbs. thick tomato purée or 1½ Tbs. tomato paste • 1 Tbs. red wine vinegar • salt...
Serves 8 to 10 • 1 lb. small dried white beans (about 2 cups) • 2 medium-sized tomatoes, coarsely chopped • ⅓ cup finely chopped red onion • ⅓ to ½ cup cured black olives, sliced • 6 Tbs. olive oil • 6 Tbs. white wine vinegar • 1 to 2 cloves garlic, minced • ½ cup...
Serves 4 to 6 Serve with an antipasto or as a separate course. • ⅓ cup finely diced carrots • ¾ cup green beans, cut in ¼-inch bits • ¼ cup diced celery • ¼ cup diced green bell pepper • ½ cup chopped red onion • 3 Tbs. minced fresh parsley • 2½ cups cooked rice, warm...
Serves 8 • 2 cups large dry lima beans • 1½ qts. water • salt • ⅓ cup olive oil • ¼ cup white wine vinegar • plenty of fresh-ground black pepper 1. Put the beans in a large pot with the water and 1 teaspoon salt, bring to a boil, then reduce the flame. Simmer the...
Serves 2 to 4 as a first course This makes a very good addition to an antipasto, or it can be served as a separate course. • 2 large green bell peppers • 2 large red bell peppers • 1 Tbs. olive oil • 1 tsp. white wine vinegar • 1 tsp. fresh lemon juice • salt to taste...
Serves 8 to 10 1 cup olive oil ½ cup red wine vinegar 4 cloves garlic, minced 1 tsp. sugar salt to taste fresh-ground black pepper to taste 3 Tbs. liquid from cooking beans 6 cups cooked and drained garbanzo beans 1½ small red onions, peeled, quartered, and thinly...
Serves 6 to 8 • 4 to 5 cucumbers • salt to taste • ⅓ cup white wine vinegar • ½ large onion, sliced paper-thin • 2 tsp. sweet paprika • 1 Tbs. minced fresh dill weed or 1 tsp. dried • 1½ tsp. sugar • fresh-ground pepper to taste • pinch of hot paprika (optional) 1....
Serves 4 to 6 There are now many versions of this famous salad being prepared all over the world. Quite a few are very good, but this recipe, according to reliable sources, is very much like the original Caesar salad—and, of course, that must be the best. • 6 oz....
Chill the salad for at least ½ hour before serving it. Serves 6 to 8 This green salad, the Tuscan brainstorm for using up yesterday’s bread, is unlike most others in that it can be made several hours ahead of time and will still be perfectly wonderful. Just toss it...
It makes about 1½ cups. Don’t make this dressing more than a couple of hours in advance, and use it on a fairly simple tossed green salad: for instance, romaine and butter lettuce with some thin-sliced bell pepper and a bit of sliced red onion. • 1 medium-sized ripe...
