INSALATA DI TONNATO E PATATE

(Tonnato Potato Salad)

INGREDIENTS

PREPARATION

There are a number of Veal Tonnato recipes available. (Vincent Bugialli has a fine one in "Classic Techniques of Italian Cooking", Simon and Schuster, New York, 1982 pp. 287-89.) Prepare a cup for this recipe or use a cup left over from a very recently made Veal Tonnato.

Chop the celery into 1/2 inch pieces, cut the green beans in half quarter the hard cooked eggs, and slice the onions as thinly as possible. Peel and cube the potatoes into 1/2 inch pieces.

Mix all of the ingredients except the eggs with the Tonnato sauce. Stir gently until everything is evenly coated. Put 1/4 of the mixture into each Radichhio leave. Top with 3 of the egg quarters. Serve chilled.


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Last updated on: 06/03/99 12:51:13 AM