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
Historians have found proof that recipes existed far back into antiquity, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, these, ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Closer to modern times, we find a couple of books published in the fourteenth century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that is popular today, but rather descriptions of the types of meals on the menus of the upper classes of those days. By the arrival of the 1900s, cook books are starting to become popular as a result of more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this New Potatoes With Salami & Sorrel recipe.
