1 lb small new potatoes
1 small handful of sorrel
2 oz italian salami (or more) - thinly s, liced
1 small onion
1 coriander seed
1 wholegrain mustard
1 olive oil
1 white wine vinegar
Directions
Chop the onion roughly and partially soften it in 2 generous
tablespoons of the oil. Do not let it brown. Scrub the potatoes (but
on no account peel them) and steam them. Wash and dry the sorrel,
discarding tough stalks. Roll up the leaves tighly in your fingers,
just a few at a time, as though making a cigarette, and snip across
into fine ribbons.
Tip the softened onion and its juices into a big bowl. Stir in 1/2
teaspoon each vinegar and mustard, some salt and lots of pepper and
coriander seed. The coriander seed should be freshly toasted and
ground coarsely using a pestle and mortar or a spare peppermil. Add
the potatoes to the bowl while still piping hot, so they drink up the
flavours of the dressing. Cut each potato in half or into quarters
depending on size, and toss gently. Scatter some of the sorrel over
the base of a shallow serving dish. Pile the potatoes into the
centre, encircle them with the sliced salami and scatter the
remaining ribbons of sorrel over the top. Serve while potatoes are
still warm.
Source: Philippa Davenport in "Country Living" (British), May 1988.
Typed for you by Karen Mintzias
Servings: 2 servings
New Potatoes With Salami & Sorrel Recipe brought to you by Recipe Ideas
Categories: Meat; Potato; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into history, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, old cook books were just very simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts detailing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient Romans used many different aromatic flavours, including many that are still in use today like bay, rue and parsley. Continuing our culinary historical journey, there are a couple of cookery books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that is served today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an explosion in books on cookery, some of which are kept safe in private libraries. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this New Potatoes With Salami & Sorrel recipe.
