Well week 2 is upon me and after deciding I was going with a hearty Cacciatore or maybe a Risotto to really get into some Italian favorites, I was put off by the fact it was 43 degrees in Melbourne today and hence I went searching for Summer…. Well a Summer Salad which found me very close to the back of The Silver Spoon reading a recipe from a Melbourne chef, Karen Martini. I decided to use this recipe and make Insalata Di Gamberetti E Fagioli Biancho, Condita Con Olio Di Tartufo… You got all of that? Ok the simpler way to say it would be a Prawn and Cannellini Bean salad with a Truffle dressing.
This is actually quite a simple recipe and quick to put together once you have the ingredients, and there is the hard part. Truffles are not in season and Truffle Paste is hard to come by… Truffle oil seems to be easy enough to get, but here’s the kicker… you need all three. Well the truffle itself was optional and as it’s out of season I opted to not have it. The recipe calls for you to cook the raw king prawns, then add the beans with oil and lemon juice. You then remove it from the heat and stir through the fennel, yellow leaves from a celery heart and half of a bunch of chives. The dressing is a mixture of olive oil, truffle oil, truffle paste and lemon juice and is spooned over the salad once prepared.
The flavors were quite intense, with the fennel and truffles, however the prawns, chives and lemon really balanced it to make it a very tasty dish. I suspect in the future I would prepare it as more of a side dish, however it worked for a summer salad also. I will definitely be having this one again and my taste tester went back for seconds so I consider that a glowing endorsement!
Until next week, Ciao.
J
This is actually quite a simple recipe and quick to put together once you have the ingredients, and there is the hard part. Truffles are not in season and Truffle Paste is hard to come by… Truffle oil seems to be easy enough to get, but here’s the kicker… you need all three. Well the truffle itself was optional and as it’s out of season I opted to not have it. The recipe calls for you to cook the raw king prawns, then add the beans with oil and lemon juice. You then remove it from the heat and stir through the fennel, yellow leaves from a celery heart and half of a bunch of chives. The dressing is a mixture of olive oil, truffle oil, truffle paste and lemon juice and is spooned over the salad once prepared.
The flavors were quite intense, with the fennel and truffles, however the prawns, chives and lemon really balanced it to make it a very tasty dish. I suspect in the future I would prepare it as more of a side dish, however it worked for a summer salad also. I will definitely be having this one again and my taste tester went back for seconds so I consider that a glowing endorsement!
Until next week, Ciao.
J
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