A couple of months again, a pricey previous pal of mine, Camille Types, despatched me an e-mail to let me know she was coming as much as Seattle, and would I presumably be desirous about placing collectively a cocktail party for her weblog? I didn’t hesitate to say sure to the chance to leap into the roll of of hostess after literal years of not likely internet hosting events in the way in which that I used to.
I instantly dug into my stack of cookbooks and journey recollections to provide you with an Italian dinner in the way in which I love to do it – household model, not too fussy, dishes that may sit out all night and be eaten at leisure. The consequence together with a number of recipes is up at this time on Camille’s web site – you could find it proper right here – and I made a decision to additionally share certainly one of my favourite recipes from the shoot with you all right here too!
This dish combines a few of my favourite taste profiles – salty, crunchy, and refreshing on the identical time. It’s a stunning little snack, a topper for contemporary bread or toast, and naturally merely pleasant by itself as a aspect dish too. I tailored this recipe from “Piatti” by Stacy Adimando, an exquisite cookbook for these in search of genuine Italian dishes past pasta.
Castelvetrano Olive & Celery Salad // serves 6-8
- 3 1/2 cups pitted Castelvetrano Olives – sliced in half
- 8-10 internal celery stalks with their leaves, sliced on the diagonal (about 4 cups)
- 1/4 cup further virgin olive oil
- 2 tbsp pink wine vinegar
- 2 medium garlic cloves, finely chopped
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Stacy’s recipe insists that unpitted olives are the most effective for this recipe – however in a time crunch pitted and able to slice olives will just do fantastic, which is what I did right here. Slice them in half, and put in a bowl. Subsequent, take the internal stalks from a celery bunch, slice them diagonally, together with the leaves, and add them to the bowl.
When you can add the dressing proper on high of the salad, in case you are prepping forward of time, simply make it in a small jar like I did, and if you’re able to serve, add on the final minute. Mix the olive oil, vinegar, and garlic, sprinkle with salt and pepper, and provides it an excellent stir to evenly distribute all of the flavors. For the file, I upped the garlic (like a real Italian) a bit.
As this dish sits it will get even higher – the juices combining to create an addictive crunchy little salad.
For extra recipes from the dinner, see our function on Camille Types! Most of the items we used for the function will be discovered within the store at Casa di LaValle.
