Ingredients: Per 8 servings
- 1 lb new potatoes
- ⅝ lb bell peppers
- 5 zucchini, with blossom
- 1 egg
- parsley to taste
- 1 teaspoon mustard
- 2 tablespoons vinegar
- ½ cup Extra Virgin Olive Oil
- salt to taste
Take 3 peppers, each a different color, wash them, and cut them in half. Remove the stem, seeds and white pith inside. Then, cut it into strips and placet them in a colander. Salt lightly and let the excess moisture drip from the peppers for a half hour.
Meanwhile, boil the peeled potatoes in boiling salted water until al dente and drain, or until they are not too soft, byt you are still able to puncture them with the blade of a knife.
Place the egg in a saucepan with cold water, put it on the heat and cook for 10 minutes from time when the water begins to boil, then drain and shell.
Wash and trim the zucchini. Slice four zucchini into rounds and cut the fifth in half legthwise, keeping the flower intact. Then place the zucchini on a serving plate along with sliced boiled potatoes.
Squeeze the peppers and add them to the zucchini and potatoes.
Garnish the dish with a pinch of chopped parsley and drizzle everything with a dressing made by pureeing the hard-boiled egg yolk, olive oil, vinegar, mustard and a pinch of salt.
In Italian, when you say that a person "is like parsley," you are reffering to the fact that you see them everywhere. The saying comes from the role parsley plays in Italin cuisine: there are many recipes that call for it to enhance the flavor of a dish.
Curiously, however, once this herb was not used in the kitchen: the Etruscans, for example, used it as an ointment, believing that it had miraculous powers, while the Greeks believed it would stimulate appetite and therefore used it as a decoration at parties. The Romans used it to decorate the graves, because the plant was considered the herald of death.
In fact, for a long time the aromatic herb had a rather dismal reputation. It was only in the nineteenth century that they began to impose its use in the kitchen.ù
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