Boiled beef used to be one of the most common meats on the Italian table, both because the cuts are cheap and because it's a byproduct of making broth. Consequently, ways to put it to use were (and are) always welcome. This is a slightly unusual summer salad (for want of a better term) that will be nice as a one-course family meal.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- Peeled potatoes
- 1 1/2 pounds (700 g) boiled beef
- Olive oil, salt, pepper, vinegar, and a half glass of wine
Preparation:
The recipe is drawn from a collection of tips for dealing with leftovers that Olindo Guerrini, a popular poet and author who was best known for his scathing social commentaries, finished in 1916, just after he turned 71, and a few days before his death (the book was published posthumously, in 1918). It is therefore an old recipe, and old Italian recipes rarely give quantities. I have filled in some of the blanks, but feel free to varythe recipe to suit your tastes. Having said this, the instructions:
What this has to do with Japan is beyond me, but that's what Mr. Guerrini calls it: Simmer a number of peeled potatoes in broth until a skewer penetrates easily, slice them, and season them while they're still hot with olive oil, salt, pepper, and vinegar, followed by a half glass of strong wine. Dice your boiled meat and put the pieces in the middle of a serving dish, arranging the potatoes in a ring around them. Finely slice a truffle over all, let the salad rest for a few hours, and serve it chilled.
"It's obvious," he says, "that in this recipe and others that call for them are not a requirement, though they do a fine job of adding class and flavor to leftovers."
What this has to do with Japan is beyond me, but that's what Mr. Guerrini calls it: Simmer a number of peeled potatoes in broth until a skewer penetrates easily, slice them, and season them while they're still hot with olive oil, salt, pepper, and vinegar, followed by a half glass of strong wine. Dice your boiled meat and put the pieces in the middle of a serving dish, arranging the potatoes in a ring around them. Finely slice a truffle over all, let the salad rest for a few hours, and serve it chilled.
"It's obvious," he says, "that in this recipe and others that call for them are not a requirement, though they do a fine job of adding class and flavor to leftovers."
