ingredients 3 pounds small red potatoes cut in half
instructions For the potato salad: In a large saucepan, cover potatoes with cold water by an inch. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the potatoes are just cooked through, about 16 minutes. (They’ll continue cooking a bit after you remove them from the pot.) Drain well in a colander and let cool, gently turning the potatoes with a rubber spatula to allow the bottom ones to cool as well.
ingredients 1 medium red onion thinly sliced
2 celery stalks finely chopped
1 tablespoon fennel seeds
2 teaspoons caper (the best come from Pantellaria)
2 teaspoons caraway seeds
4 scallions sliced
salt and pepper to taste
instructions Add the onion, celery,parsley, scallions, basil, caraway seeds, and salt and pepper to taste.
ingredients ¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
instructions NOTE: For potato salad use one part vinegar for every two parts oil. In a small bowl, whisk together the olive oil, vinegar, mustard, and the salt and pepper. Pour the dressing over the potato mixture and gently toss. NOTE: Always dress potatoes when they are warm and don't put the salad in the fridge. It will make the potatoes mealy.
instructions For the Beef Braciole:Preheat the grill or broiler.
ingredients 2 pounds eye of round sliced into thin scallops (About 4 x 6 inches)
instructions If needed pound the meat.
ingredients Salt and pepper
2 teaspoons capers
zest of one orange
12 fresh sage leaves
¼ cup grated pecorino Romano
6 wooden skewers
Extra-virgin olive oil for brushing
instructions Lay the beef out on a work surface. Season each slice with salt and pepper and then place 2 sage leaves and a sprinkling of grated cheese on top of each slice. Roll up, starting from a short side and close with toothpicks. Brush the meat with olive oil and season with salt and pepper. NOTE: Mario oiled the pan not the meat.
ingredients Juice of one orange
instructions Grill or broil, turning once, until the beef is cooked medium-rare, about 3 minutes per side. when done, squueze the juice of the orange on it and serve with potato salad.