Рецепт Insalata Pantasca - Potato Salad With Tomatoes, Olives and Capers and Italian Subs...
The mister said, "I have no stinkin' interest in going to Italy whatsoever." He said it on two separate occasions. Both times we were talking about our upcoming trip. Both times I told him that if he doesn't want to go then he can stay home...my NEXT husband will take me. Of course, he now says that I took what he said out of context...so I asked him, point blank, what he meant and told him I was going to post about it and he said, "You sound like a right-wing-Bible-totin'-Republican-half-truth teller" which is highlarious because that's exactly what HE IS...except for the Bible-totin part and I have the mailings from the Republican party to prove it! He claims he said he'd RATHER go to Vietnam or China...but ITALY is on the agenda...NOT Vietnam or China and Italian Potato Salad and Subs is on the menu.
This is a great salad - full of robust, Italian flavors! I love the olives and capers - they're full of salt so don't go adding in any extra! I usually toss in some prosciutto or bacon but didn't have either on hand - it was just as good without it. And if you're a fan of anchovies you could add them, too, but I'm certain that if you do then NO ONE else will eat it! Kidding, I'm sure there's more than ONE anchovy fan in the world. I like to serve this salad with an Italian Sub sandwich - they go together perfectly!
Making Italian Subs couldn't be easier - I cook my roast in a crock pot, put it in frozen and six hours later it's perfect. Hogi buns are topped with fresh mozzarella, fresh basil, roasted red peppers and gobs of Italian-flavored roast...it was, in a word, spectacular! These are great to make on a hot day - use your crock pot and don't heat up the kitchen - then wrap these beauties up, along with the Insalata Pantasca and take them on a picnic, eat them under a shady tree while Pavarotti sings on your I-Pod - if that ain't Heaven I don't know what is!
Recipe for Italian Subs follows...this would be the perfect 4th of July meal...it's an explosion of flavor!
- Insalata Pantasca - Potato Salad With Tomatoes, Olives and Capers ~ Adapted From Epicurious, October 2001
- 1 1/2 pounds small, red potatoes, scrubbed, peels left on, quartered
- Coarse salt
- 1 pint cherry tomatoes, halved (quartered if very large)
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons salted capers, well rinsed and drained
- 1/3 cup chopped flat-leaf parsley
- Pinch of crushed red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 cup olive oilPut the potatoes in a pot, cover with cold water by at least an inch,
- add a good pinch of salt, and bring to a boil. Cover partway, reduce
- the heat to medium, and cook until the potatoes are tender, 15 to 20 minutes. Drain on a
- rack set in the sink, rinse with cold water and leave them there until cool enough to handle.
- In a large serving bowl combine tomatoes, onion, Kalamata olives, capers, parsley, red pepper flakes, oregano and pepper; mix well. Add in cooled potatoes. Drizzle olive oil over top and toss all to combine.
- Italian Sub Sandwiches - Me
- 3 lb. Beef Check Roast, frozen or thawed, either way is fine
- 1 Tablespoon Italian seasoning
- 1 cup red wine (this marinates the meat - and it will be fall-off-the-bone-delicious so don't substitute!)
- 8 cloves garlic, peeled, whole
- salt and pepper
- 1 jar (16 oz.) roasted red peppers
- 8 oz. fresh mozzarella
- 1 large bunch fresh basil
- mayonnaise, optional
- lettuce leaves for sandwiches, optional
- tomato slices, optional
- 6 Hogi buns, toasted and buttered
Put frozen roast in crock pot on high and add the remaining ingredients. Cover with lid and cook for 6 hours (if roast is thawed when you put it in then you will only need to cook for 5 hours). When done, remove roast from crock pot to a cutting board. Cover loosely with foil and let sit for about 15 minutes. Slice roast or shred, whichever way you prefer, and place on serving platter. Pour a bit of the juice from the crock pot over meat and let sit while you prepare the sandwiches.
To assemble Italian subs: Cover each toasted and butter bun with fresh mozzarella slices on one side. Top that with basil and roasted red peppers. Pile on the sliced or shredded beef. If you like you can add lettuce, tomatoes and mayonnaise. Makes 6 sandwiches.
"We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream." ~ Ralph Waldo Emerson