Insalata Toscana

A handful of wild rockets. Herb-poached Italian potatoes. Freshly cut Roma tomatoes. Salted capers and shallots. Drizzle of red wine vinaigrette and Tuscan fruity olive oil. Fleur de Sel and freshly cracked black peppercorns. Very delicious indeed.

There is nothing amazing about the Italian cuisine without the simple, unpretentious and ass-kicking peasant style cooking. If you haven't already know, that is exactly what the Trattoria Project is all about.

Before I venture out for another awe-inspiring month in Taiwan, I made it a point to comfort my palates with as much Italian food as I can. That being said, I hope you'd find Insalata Toscana as pleasurable and comforting as it is to me.

Insalata Toscana
serves 4


350g slab of Roast Beef, diced
4 medium Potatoes, diced
3 large Sage leaves
3 medium Roma tomatoes, diced
3 small Shallots, chopped
1 Tbsp Red Wine Vinegar
1 tsp Crushed Red Pepper
1 Tbsp Salted Capers
Handful of Flat Leaf Parsley, chopped
Handful of Rockets
EVOO
Fleur de Sel
Freshly Cracked Black Pepper

Boil potatoes in salted boiling water, sage leaves and some EVOO until al dente. Drain and set aside. Whisk EVOO, vinegar, crushed pepper, fleur de sel and pepper. Combine everything, toss and season. Enjoy.