Traditional Easter starters: insalata russa and vitello tonnato
My grandma is 87 years old but she still cooks as much as she can. She will always be the best chef in the world to me, nothing to discuss about this. It’s not Easter without her insalata russa and vitello tonnato, they are the best of the best.
The insalata russa (click here for the recipe in English) is a typical Italian starter – nothing to share with the real Russian one, which is far different – composed by boiled vegetables (commonly we use potatoes, carrots, fresh peas, capers and cucumbers) cutted into little pieces and mixed with homemade mayo. You have to keep it in the fridge for a couple of hours and then serve it. It’s the end of the world, believe me.
I’ve taken some Instagrams during the making of – this is before
…and after – ready to be eaten!
The vitello tonnato (click here for the recipe in English) is another traditional starter typical of Milan area, where I was born and raised. It’s super easy to make, but you have to be very careful and pay attention to the amount of every single ingredient if you want it to be excellent. It’s just veal meat cutted in very thin slices and covered with a soft sauce made putting together homemade mayo with chopped tuna. Have you ever thought about mixing veal with tuna? Well, definitely it’s not your dish if you are a vegetarian but if you eat meat and fish I really suggest you to try – you won’t be sorry at all! Apparently, it was also the favourite dish of the mighty Gianfranco Ferrè, who was born and raised in Legnano, in the boundaries of Milan.