I’m so excited: with this post Marissa and i start an “American-Italian Post Project”. We want to write every month a post about food, culture, traditions and our life in our own country. Same arguments from two point of view. I love the idea to create this virtual bridge between us and discover what will happen.
Marissa is an american friend of mine. She has a beautiful food blog, called PinchandSwirl. In her blog she talks a little bit about her life but, above all, about delicious recipes she prepares, a mix of american, italian and international dishes, always with a her personal touch. All the posts have something more: her beautiful photos!
I met Marissa a year ago. Marissa and her husband Keith spent 65 days around Italy, visiting Venice, Bologna, Florence and Tuscany, Roma and more, and sharing all their experiences in their blog 65 days in Italy. During this trip they stopped at Podere Vignali where i organized a cooking class for them.
We had a beautiful time cooking and talking about food, traditions and our countries. I was so proud of my job when they talked about me in their blog and their travel guide. After that time we kept in touch via email. We get long well and i feel comfortable talking to her, probably because, like me, she moved a lot in her life living in different cities and learning a lot from those experiences. Marissa writes in her blog ” I live in Bend, Oregon, graduated from college in Idaho, and grew up in California. Before Bend I lived in Seattle, where I worked with my husband to restore a 1921 Craftsman Bungalow – so I’m handy with a hammer and a kitchen knife”.
I like her kindness and her way to observe the world around … and also i like her recipe! To open this series of posts i decided to prepare one of her recipe “Chopped Caesar Salad with Crispy Capers and Giant Croutons“, an american recipe with italian origin and her touch!
Chopped Caesar Salad with Crispy Capers and Giant Croutons
Here Marissa’s recipe for Caesar Salad from her blog:
Crispy capers and giant croutons:
1/4 cup capers, rinsed and patted dry
4 slices (1/2 inch) whole wheat sourdough or whole grain peasant loaf … i used unsalted tuscan Bread
olive oil for tossing/drizzling
For the dressing:
2 small garlic cloves, minced
2 anchovies (optional – Worcestershire sauce gives a slight anchovy flavor)
1 egg yolk
1/4 cup lemon juice, preferably fresh
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese plus extra to shave over salad (preferably Parmigiano-Reggiano or Grana Padano)
1/2 cup extra virgin olive oil
For the salad:
2 romaine lettuce hearts, chopped
2 hard boiled eggs, chopped
Preheat oven to 375 degrees.
Place capers in a small bowl and add about 1 teaspoon of olive oil; toss to coat.
Line a rimmed baking sheet with parchment paper. Arrange bread slices on one half of the baking sheet and sprinkle capers in a single layer on the other. Drizzle bread slices with olive oil. Bake for 15 minutes or until bread is golden brown and capers are crispy. Remove from oven and set aside to cool.
Add all dressing ingredients except oil – garlic through Parmesan cheese – to the pitcher of a blender; puree. With blender running, slowly add olive oil and continue to blend until thoroughly combined. Season to taste with salt and freshly ground black pepper.
In a large bowl combine chopped romaine and eggs; toss to combine. Drizzle with desired amount of dressing and toss to coat.
Divide salad between 4 serving bowls. Top each salad with one giant crouton, a sprinkle of crispy capers, and several shavings of Parmesan cheese. Serve.
I start preparing the dressing, then cutting the salad, toasting the bread and the capers. After combining all , we had delicious salad for lunch … Very good!!! Bravissima Marissa !!!
Buon Appetito !!!
I hope you like this post and all the posts will come after !!! But now read Marissa lovely post Authentic Italian Ragu&Meet Giovanna
SEE YOU SOON … A PRESTO!!