Italian Green Bean Salad
Italian Green Bean Salad
1 pound green beans
Vinaigrette Dressing
Lettuce (optional)
2 medium tomatoes, cut into wedges
1 small onion, sliced
1/4 cup grated Parmesan cheese
Ripe olives
Remove ends from beans
If beans are large, cut French style into lengthwise strips
Heat beans and 1 inch of salted water, using 1/2 teaspoon salt to 1 cup water, to boiling
Cook uncovered 5 minutes
Cover and cook until tender, 10 to 15 minutes, French style 5 to 10 minutes; drain
Prepare Vinaigrette Dressing
Pour over warm beans and toss
Cover and refrigerate at least 2 hours
Remove beans to lettuce-lined plate with slotted spoon
Add tomatoes and onion
Sprinkle with cheese; garnish with olives
Yields 4 to 6 servings
Vinaigrette Dressing
1/3 cup olive oil or vegetable oil
2 tablespoons wine vinegar
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon prepared dark mustard
Dash of pepper
Mix all ingredients
Bistecche Dei Proveri
Bistecche dei Poveri (Poor Man’s Steaks)
In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill
3 medium eggplants (about 2 pounds)
Salt
1/2 cup olive oil
2 teaspoons oregano
2 tablespoons coarsely chopped fresh mint
Start outdoor grill
Cut the eggplants into lengthwise slices about 1/4-inch thick
Throw away the outermost, curved slice, which is mostly skin
Salt eggplant and let stand
While the eggplants are standing, mix the olive oil with the oregano and chopped mint leaves
When the fire is ready, take as many slices as will fit on your grill, brush them on one side only with the flavored oil, and put them on to brown oiled-side down
While they are grilling, brush their top sides with more oil
When done on both sides, remove to a serving platter, brushing with just a bit more oil, and keep warm until all the slices are cooked
Serve hot
Serves 6
Fried Rice
Fried Rice
3 cups water
1 1/2 tpss salt
1 1/2 cups uncooked long grain rice
4 slices bacon, chopped
3 eggs
1/8 tps pepper
3 Tbspvegetable oil
2 tpss grated fresh ginger root
8 ounces cooked pork, cut into thin strips
8 ounces cooked, cleaned shrimp, coarsely chopped
8 scallions, finely chopped
1 to 2 Tbspsoy sauce
Combine water & salt in 3-quart saucepan
Cover & cook over high heat until boiling
Stir in rice
Cover; reduce heat & simmer until rice is tender, 15 to 20 min
Drain rice
Cook bacon in wok over medium heat, stirring frequently until crisp
Drain bacon
Remove all but 1 tablespoon of the drippings from wok
Beat eggs & pepper with fork
Pour 1/ of the egg mixture into wok
Tilt wok slightly so egg mixture covers bottom
Cook over medium heat until eggs are set, 1 to 2 min
Remove eggs from wok, roll up & cut into thin strips
Pour 1/2 tablespoon of the oil into wok
Add 1/2 of the remaining egg mixture, tilt wok & cook until eggs are set
Remove eggs, roll up & cut thinly
Repeat procedure with 1/2 tablespoon of the remaining oil & remaining eggs
Remove eggs from wok & cut thinly
Add remaining 2 Tbspoil & the ginger to wok
Stir fry over medium-high heat 1 minute
Stir in rice
Cook & stir 5 min
Stir in bacon, pork, shrimp, onions & soy sauce
Cook & stir until hot throughout
Makes 6 to 8 servings