Potato Salad with Prosciutto, Spring Onions and Herbs
This potato salad can be served warm or at room temperature, which makes it a great choice for summer meals .
1/2 C finely diced spring onion or scallions
1/4 C sherry vinegar
3-3.5 lb red potatoes, boiled until just tender, cut into 1/2- to 3/4-inch chunks (still warm)
1/3 C extra-virgin olive oil
3 Tbsp finely chopped Italian parsley or any favorite herb-basil, savory, tarragon, etc. mix ‘em up!
4 ozs thinly sliced prosciutto, cut into strips 1/4-inch wide and 1 to 2 inches long
Salt & pepper
1. Combine the diced onion and the sherry in a small bowl; set aside for 15 minutes.
2. Combine the potato chunks, olive oil, 2 tablespoons of the chopped herb, the prosciutto and salt and pepper to taste in a large bowl.
3. Add the onion-sherry mixture and toss to mix well, making sure to separate any clumps of prosciutto.
4. Taste and adjust seasoning as needed.
5. Transfer to a serving dish; sprinkle the remaining tablespoon of chopped herb over the top. Serve warm or at room temperature
Grilling Pizzas – Broders’ Style
Grilling pizza is easy, fast and flexible. You’ll get great results with both charcoal and gas grills.
1. Prepare grill – gas or charcoal: gas grill– preheat on high using all burners. charcoal grill-use enough coal to keep heat high & to be separated into two sections
2. Prepare the dough. Cut one Broders’ Large Pizza Dough into 4 equal pieces. (or cut a small ball in 2) Using a bit of flour, make each piece into a ball. Then flatten it on a lightly floured work surface. Stretch the dough into a larger shape—round is good, but any shape works. Continue to flip and stretch the dough until the dough won’t stretch any further. Let dough relax as you prepare the remaining dough.
3. Prepare toppings. Traditional sauce and mozzarella cheese pizzas as well as ones with more exotic ingredients are both very easy. Ingredients can be prepared well in advance.
Charcoal grill–push coals to one side to maintain a hot fire on half of the grill. Spread out the rest for a low heat fire on the other side.
Gas grill– continue to use all burners. Place dough on hot grill. For the final cook with toppings you can turn a burner off
Grill! Place dough on hot side of grill about 1-2 minutes. Flip dough, grilling second side about 1 minute and quickly remove from fire. Add toppings to the most cooked side of the pizza, then replace on low heat side of the fire. Close the lid until bottom is cooked and toppings are warm. Remove to cutting board – slice and enjoy!
For a number of pizzas, you may want to par-cook all the dough at once, then top and finish all together. Simple!
Spinach and Orzo Salad
Orzo pasta is present almost everywhere in Italy, often used in soup.
1 lb uncooked orzo pasta
10 oz baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese or ricotta salata
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup Broders’ olive oil
1/2 cup Broders’ balsamic vinegar
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Refrigerate at this point.
Toss with olive oil and balsamic vinegar just before serving and season with salt and pepper to taste.