Monday, 5. March 2007

WCC #14 Salad: Insalata di Fontina

Kochen mit KäseTami at running with tweezers is the guest host of the 14th edition of Weekend Cookbook Challenge, created by Sara over at I Like To Cook. The theme this month: salad. I chose the cookbook Kochen mit Käse - Cooking with cheese. I must buy it, when I saw the review at Fool for Food and .... the price. The English title: A Passion for Cheese: More than 130 Innovative Ways to Cook with Cheese is available.
Salads with cheese and meat are very popular in Northern Europe. I used Fontina, italian ham and sliced mortadella.

-=========REZKONV-Recipe - RezkonvSuite v1.4
Title: Insalata di Fontina
Categories: Salad, cheese
Yield: 4 servings

Ingredients

250grams New potatoes
50grams Prosciutto, italian ham, cut into strips
100grams Fontina, cut into small bars
50grams Mortadella, cut into small bars
6  Gherkins, quartered lenghtwise
1  Red onion, halved and finely sliced
   Salt
   Pepper, black, freshly ground
H DRESSING
1tablesp. Oregano, fresh, chopped
1/4teasp. Dijon mustard
2  Filets anchovy, pickled
2tablesp. White wine vinegar
6tablesp. Olive oil
H ALTERNATIVE CHEESES
   Gruyere, Emmentaler, Port-Salut oder
   Tête de Moine

Source

 Paul Gayler, Kochen mit Käse
 ISBN 3-88472-590-4
 Edited *RK* 03/05/2007 by
 Ulrike Westphal

Directions

For the dressing whisk togehter oregano and mustard. Rinse salted anchovies, pat dry and chop finely. Stir into the mustard, add vinegar and mixed thoroughly. Add the olive oil and season with salt and pepper.

Boil the potatoes about 20 minutes until tender. Cool a while before peeling. Cut the peeled potatoes into slices 5 mm thick. Pour the dressing over the potatoes until warm. Let infuse the dressing for about 20 minutes.

Fold in the remaining ingredients. .

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