Spring za comen.... and I want to start a series of easy and delicious dishes that are simple and flavorful starting with a typical Tuscan salad dish which can be a meal in itself or a good starter. I have seen other versions that appear more complex in taste and unfortunately the complexity covers the basic flavors, being the fresh garlic, basil and olive oil so my advise is to keep it simple !
YOU'LL NEED:
(SERVES 4)
- 30 oz can of chickpeas (rinced)
- 1/2 cup of grated (coarse or in strips) parmesan cheese
- 6 T spoons extra virgin olive oil
- 2 garlic clove, pressed and cut finely
- 3 T spoons Italian parsley (fresh and chopped well)
- 1 T spoon fresh basil (chopped well)
- 1 t spoon freshly ground pepper
- 1 T spoon white wine vinegar
- 3 T spoons lemon juice (fresh is better)
- 1 challot cut finely
- OPTIONAL 1 can of tuna OR chicken (in water NOT in olive oil)
PREPARATION:
- In a medium size bowl, add the rinced and drained chickpeas, parsely, basil, lemon juice, garlic, challot, olive oil and vinegar and mix (manually).
- To the above, add in the Parmesan (it looks much better if your cheese is grated with a hand grater using the larger holes or slits to form thin and narrow sheet like forms). Add the black pepper and let sit in your fridge for about an hour before serving.
- Great with a dry white wine and perhaps simple crostini with diced tomatoes, garlic and olive oil !
ENJOY
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