Contorni

INSALATA D'ESTATE

(COOL SUMMERTIME SALAD)

Wash all the vegetables. Cut the cucumber in round thin slices (about ¼ inch or less) and layer the bottom of a medium shallow bowl. Sprinkle a little salt and pepper over the top (optional). Repeat this process with the tomatoes, bell peppers, and onion, then add the oil and balsamic vinegar and serve.

The cucumber's skin can be a little hard, and for a more tender taste it can be peeled. However, the skin adds somewhat to the visual appeal and gives the salad a little more crunchiness.

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PEPERONI ARROSTO

(ROAST BELL PEPPERS)

Set the oven to broil, wash the peppers, then set them on a broiler pan and broil according to the broiling directions of your oven for 4 to 6 minutes on each side or until the outer skin is slightly burned. Meanwhile, peel, wash and slice the garlic, AND wash and cut the celery stalk in ¼-inch pieces. Place the peppers in a paper bag and let cool for 10 minutes, then peel off the burned skin, and remove the stems, the cores and the white membranes from the inside. Cut them in strips 1 inch thick, place them in a serving plate. Add the garlic, the celery, the olive oil, salt and pepper and mix well. Serve hot or cold.

The peppers can also be roasted on barbecue grills in much the same way. People also roast them in a dry skillet (no oil or water) on the stove top. These add a marvelous taste to warm sandwiches!

My mother still roasts peppers in the brick oven. She makes a bed of ash, covers it with a bed of coals and lays the peppers on top, then she turns them on each side until they are done. The peppers, along with fresh bread warm from the oven, make a delicious combination, and an amazing addition to a meal.

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PATATE LESSE

(HOT POTATO SALAD)

Peel, wash and cut each potato into eight chunks. Place the pieces in a saucepan, rinse them well and fill the saucepan with water to the top of the potatoes. Cover and bring to boil. Cook at medium heat until the pieces are soft when speared with a fork. Drain, place in a serving bowl, and add celery, garlic, oil, vinegar, salt and pepper. Toss and serve hot.

Variation: This type of potato salad can also be made in advance, refrigerated and served cold.

The garlic cloves in this recipe are sliced, so they can be easily set aside. For those fond of garlic, however, the garlic could be minced before adding to the potatoes.