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Get on the Continental express

Make an Italian journey with these recipes

SALAD DAYS Fresh and healthy

Now which gourmand is not in love with food from the Continent? Croissants and blueberry muffins are everywhere. Italians, especially, have mastered the art of the table. Here are a few recipes:

Mediterranean Salad

Ingredients

Extra virgin olive oil — 2 tbsp

Roughly torn Romaine lettuce

leaves — 2 handfuls

Lemon juice — Half tbsp

Fresh tomatoes cut into half-inch

circles — 2

Garlic crushed — Half a clove

Capsicum juliennes — half

Salt — half tsp

Small red onion thinly sliced — half

Ground black pepper — half tsp

Method

Mix together the olive oil, lemon juice, garlic, salt and pepper in a small bowl. Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving. There are lots of possible additions to the basic salad, but keep in mind that it should remain a simple and light salad to accompany a meal. Toss through some garlic rubbed croutons or a handful of chopped toasted nuts (like walnuts, pine nuts or hazelnuts), finely chopped capers, olives, sun-dried tomatoes or chopped anchovies, or a small amount of shaved or crumbled cheese.

Potato Gnocchi

Ingredients

Hot mashed potatoes — 2 cups

Sifted flour — 1 cup

Salt — Half tsp

Eggs lightly beaten — 2

Nutmeg — a pinch

White pepper — 1/8 tsp

Method

Mix all ingredients and let the uncooked gnocchi mixture cool to room temperature. Roll on a lightly floured board into a rope about half inch thick. Cut in one-inch lengths and imprint lightly with the back of a fork. Bring five quarts salted water to a boil ensuring that it bubbles gently.

Put gnocchi in water. Simmer and uncover when the gnocchi float and then simmer for an additional minute.

Lift out with a slotted spoon, drain in a colander and keep hot in a shallow serving dish. When all the gnocchi are made, cover with sauce and cheese.

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