Italy

White Bean Salad

Serves 4

From boat parties to barbecues, this Italian antipasto salad travels well. It's traditionally made with chickpeas (ceci) but in this version, I find white beans such as cannellini or Great Northern beans work just as well. You may also substitute tuna for the salami. Feel free to add other vegetables, such as zucchini or red peppers, or whatever is fresh and crisp. For a more robust salad, add chopped pitted Greek olives, sliced pepperoncini (small Italian peppers), fresh fennel, smoked cheese, or fresh mint.

Mustard Vinaigrette

• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil

White Bean Salad

• 1/2 red onion
• 1-1/2 cups cooked white beans (or chickpeas)*
• 1/2 cup green bell pepper, diced
• 1/2 pound salami, preferably Genoa, diced
• 2 tablespoons fresh parsley, minced
• 1/2 teaspoon dried oregano
• 2 tablespoons grated Parmesan

* Equivalent to one 15-ounce can, drained, although freshly cooked beans are preferable. You may also wish to try Kate's Classic White Beans recipe.

1. To make the mustard vinaigrette: Put the vinegar, lemon juice, mustard, garlic, salt and pepper together in a small bowl. Whisk in the olive oil in a slow, steady stream until the dressing is emulsified (or blend all ingredients in the work bowl of a hand blender or mini-chopper). Set aside.

2. To make the salad: Slice the red onion into thin rings, then cut the rings in half. Set aside half of the rings, then chop the remaining rings into small pieces. Put the chopped onion and the white beans, green pepper, salami, parsley, and oregano in a serving bowl. Pour in the mustard vinaigrette and toss to coat. Marinate for 15 minutes before serving. Serve sprinkled with the grated Parmesan and garnish with the reserved red onion slices.

Italy

• Backgrounder
• When To Eat
• Where To Eat
• How To Order Italian Coffee
• How To Eat Italian-Style
• About Cheap Eats in Italy and Cheap Sleeps in Italy

Italian Recipes

• Asparagus Omelet (Asparagus Frittata)
• Cornmeal Bread (Polenta)
• Fresh Pasta
• Hazelnut Dipping Cookies (Hazelnut Biscotti)
• Italian Wine Sherbet (Vin Santo Sorbet)
• Lemon Ricotta
• Marinated Mozzarella
• Creamy Mushroom Rice (Risotto al Funghi)
• Pasta and Bean Soup (Pasta di Fagioli)
• Pasta in Rich Sauce (Pasta Carbonara)
• Pasta with Sausage (Pasta alla Campidanese)
• Pizza Crust (Focaccia)
• Potato Pasta (Potato Gnocchi)
• Ricotta Cheesecake (Torta di Ricotta)
• Shrimp in Garlic Butter (Shrimp alla Griglia)
• Spaghetti with Olives and Capers (Spaghetti alla puttanesca)
• Stuffed Zucchini (Zucchini Ripiene al Prosciutto)
• Mocha Ladyfinger Cake (Tiramisu)
• Veal Scallops with Tomatoes and Basil (Veal Scaloppine)
• White Bean Salad

Pasta, Risotto & You (with recipes)

from Kate's Global Kitchen:

• Italy: Angels on Strings
• Cooking with Kids...Italian Style

Italian Cookbooks

• Italian Country Cooking by Susanna Gelmetti
  • Baked Asparagus (Asparagi Al Forno)
  • Penne with Ricotta, Lemon and Basil
             (Penne con Ricotta, Limone e Basilico)

More Cookbooks

• 99% Fat-Free Italian Cooking by Barry Bluestein & Kevin Morrissey
• Betty Crocker's Italian Cooking by Antonio Cecconi
• Biba's Italy by Biba Caggiano
• Biba's Taste of Italy by Biba Caggiano
• Cooking the Roman Way by David Downie
• Cucina Ebraica by Joyce Goldstein
• David Ruggerio's Italian Kitchen
• Flavors of Italy: Emilia Romagna by Rosalba Gioffré
• Gusto Italiano by Ursula Ferrigno
• How to Cook Italian by Giuliano Hazan
• Insalate by Susan Simon
• Italian Family Cooking by Father Joseph Orsini
• Italian Farmhouse Cookbook by Susan Herrmann Loomis
• Italian Festival Food by Anne Bianchi
• Italy Anywhere by Lori De Mori, Jean-Louis De Mori and Antonio Tommasi
• Little Foods of the Mediterranean by Clifford A. Wright
• Mangia by Ricardo Diaz & Nancy Jessup
• Naples at Table by Arthur Schwartz
• Nick Stellino's Passione
• Saveur Cooks Authentic Italian by the Editors of Saveur Magazine
• Simple Italian Food by Mario Batali
• Sweet Sicily by Victoria Granof
• The Slow Mediterranean Kitchen by Paula Wolfert
• Umbria by Julia della Croce

Back to the main Italy page

Italy on Wikipedia

More country Destinations

This page modified January 2007

Return to the
Global Gourmet^®
Main Page

Labor Day Recipes

Global Gourmet^®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Advanced Search
Recent Searches

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

Copyright © 1994-2008,
Forkmedia LLC