Tomato, mint and red onion salad
Serves 4
4 firm, bright red tomatoes
½ small red onion, peeled and finely chopped
a handful of fresh mint leaves, finely chopped
3 tbs extra-virgin olive oil
juice and finely grated zest of 1 unwaxed lemon
sea salt and freshly ground black pepper
Slice the tomatoes. Arrange on a plate. Sprinkle the onion and mint over the tomatoes, and then drizzle with oil and lemon juice. Sprinkle over the zest of the lemon. Season with salt and pepper. Stand for 20 minutes, and then serve.
Baked squid with potatoes
Serves 4
12 medium squid, 10-13cm long, with tentacles, cleaned, body left whole
1 medium onion, peeled and sliced 5mm thick
2 garlic cloves, peeled and crushed
2 large plum tomatoes, skinned, seeded and chopped
a handful of flat-leaf parsley leaves, finely chopped
450g Italian potatoes, peeled and sliced 1cm thick
1 dried chilli (peperoncino), coarsely chopped
4 tbs olive oil
For the stuffing:
150g dry country-style bread, crusts discarded, torn into very small pieces
2 large eggs, beaten
1 garlic clove, peeled and crushed
a handful of flat-leaf parsley leaves, peeled and chopped
sea salt and freshly ground black pepper
To make the stuffing, soak the bread in a bowl of warm water for five minutes. Drain and squeeze dry. Mix with the eggs, garlic and parsley, then season with salt and pepper. Stuff each squid with the mixture, filling them halfway only, as the mixture will expand when cooked. Seal the open end of each squid with a wooden toothpick.
Arrange the onion, garlic, tomatoes and parsley in a three-litre round flameproof terracotta casserole, at least 22cm in diameter, or a cast-iron pot. Season with salt and pepper. Pour three tbs of water into the casserole, cover with the potato slices slightly overlapping, and sprinkle with the chilli. Arrange the squid and the tentacles on top. Drizzle with olive oil. Cover and simmer slowly over a low heat for an hour, or until the squid is cooked and tender. Check the casserole to be sure it remains on a slow simmer.
Fennel and orange salad
This unusual Sicilian salad is full of vitamin C.
Serves 4
6 medium blood oranges (or navel oranges)
1 medium fennel bulb, trimmed, cut into thin strips
2 tbs finely minced fennel leaves
1 red onion, finely sliced
3 tbs finely chopped fresh walnuts
2 tbs extra-virgin olive oil
sea salt and freshly ground black pepper
8 cos lettuce leaves
Peel the oranges and remove as much of the pith as possible. Slice the oranges into thin rounds and place them in a shallow dish, slightly overlapping. Sprinkle over the fennel strips, fennel leaves, red onion and walnuts. Drizzle the olive oil over and sprinkle with salt and pepper. Cover and let stand at room temperature for several hours. Every so often, tilt and turn the salad so that the oil and juices that have collected flow over and around the oranges. To serve, arrange the salad on a bed of cos lettuce leaves, and pour the juices over.
Misticanza (sautéed mixed greens)
This dish illustrates the importance of greens, which form a fundamental part of Italian eating served as contorne (vegetables) throughout the summer season. Tossing the greens in a pan with chilli and garlic (saltata in padella) makes them more interesting. And you could then add some fresh lemon juice at the end.
Serves 4
675g mixed greens (spinach, Swiss chard, purple sprouting broccoli, endive)
sea salt and freshly ground black pepper
2 tbs olive oil
2 garlic cloves, peeled and crushed
1-2 small hot chillies, seeded and finely chopped
extra-virgin olive oil
Trim and thoroughly wash the leaves and vegetables. Fill a large pan with three litres of water and bring it to the boil. Add salt to taste. Stir in the greens and boil for three to five minutes, or until just tender. Drain and refresh under cold water and drain again. Squeeze to eliminate all of the water, then coarsely chop.
Heat the olive oil in a large sauté pan over a medium heat. Add the garlic and chillies and cook lightly to soften. Add the greens, and sauté until heated through. Season with salt and pepper. To serve, sprinkle with good extra-virgin olive oil.
Insalata della nonna (grandmother's special salad)
This hearty salad is full of goodness. The combination of beans and potatoes also make it a filling snack.
Serves 4
450g new potatoes, boiled
450g French beans, cut into bite-sized pieces
2 tbs freshly squeezed lemon juice
4 tbs extra-virgin olive oil
a handful of chopped fresh oregano
1 garlic clove, peeled and finely crushed
sea salt and freshly ground black pepper
6 tomatoes (preferably vine-ripened), roughly chopped
Cook the potatoes in boiling salted water for 10-15 minutes, or until tender, depending on their size. Steam the French beans for approximately seven minutes, or until tender.
While the beans and potatoes are cooking, mix the lemon juice and oil together with the salt, pepper, oregano and garlic.
Add the tomatoes to the dressing and mix well with the potatoes and beans while still warm. Serve warm or cool.
· Recipes taken from Ursula Ferrigno's Complete Italian Cookery Course, published by Mitchell Beazley on 12 September at £20. To order a copy for £18 with free UK p&p go to observer.co.uk/bookshop or call 0870 836 0885
