By David Syme Russell
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6. Have remaining ingredients ready. When ready to serve, pour garlic oil over chilled lettuce. Pour on egg and lemon juice and toss salad until creamy looking. Add anchovies and adjust seasonings. At the last moment, sprinkle with grated cheese and browned croutons. indd 22 4/3/14 3:29 PM Insalata di Funghi e Parmigiano Mushrooms and Parmesan Cheese Salad Serves 4–6 This makes a nice, light afternoon snack. Store the mushrooms in a paper bag until needed, to prevent them from browning too quickly.
If desired, garnish with black olives, and red pepper for crunch and color. Serve at room temperature. If you have any leftover bean salad, just throw it in a blender and grind away. Add a drop or two more of olive oil, and you will have the best bean dip ever. Serve with crackers or crusty bread. indd 16 4/3/14 3:29 PM Gnocchi Insalata Serves 6–8 Gnocchi doesn’t have to be eaten warm to be enjoyed! This chilled version is a nice change from the ordinary. It makes a wonderful lunch or does well as an appetizer or as part of an antipasto plate.
Keep the broth simmering for another 30 minutes. Shred the chicken into fairly thin pieces. 4. Adjust seasonings and put the broth and chicken in soup bowls. Sprinkle about a tablespoon of grated cheese on each serving. 5. If you wish, you can cool the broth, then refrigerate it and the chicken overnight. Before serving, remove and discard any congealed fat from the top of the broth. Reheat with the chicken pieces and serve. Variation: Just before serving, add 2 cups of cooked rice to the strained broth and heat until the rice is hot.
Dal primo giudaismo alla chiesa delle origini by David Syme Russell