|Sheep on my dad's farm|
My first encounter with Piemonte food was years ago when I went to visit my future parents-in-law in Turin. They had made an enormous meal of many specialities from Piemonte, such as agnolotti, vitello tonnato, insalata russa, and to finish, pasticcini from the celebrated Turin pasticceria “Ghigo”. Unfortunately, I didn’t realise that there was going to be anything after the pasta course, so I helped myself to two plates of angolotti, and then looked on in dismay as the other dishes rolled out on to the table. I managed to try everything in order to be polite, but I felt terribly sick afterwards. I learned a very important lesson in eating with Italians: always take small portions, and always expect more food to come.
Prep Time: 60 minutes
Cook time: 10 minutes
Yield: 6 - 8 people
Potatoes - 2 - 3 medium sized (approximately 200 - 300g)
Carrots - 3 medium sized
Eggs - 2 large or 3 small
Pickled vegetables - 150 -200g (1 cup )
Peas - (100g) 1/3 - 1/2 cup
Tuna in olive oil - 100g ( 3.5oz) drained
Egg yolks - 2
Lemon juice - from 1/2 a lemon
Olive oil - (250ml) 1 cup
Anchovies - 2
Tuna - 1 Tbsp
Salt - to taste
Instructions:Cut the potatoes and carrots into small dice-sized chunks. Boil them in salted water until soft but not fall apart, about 10 minutes.
Boil the peas.
Hardboil the eggs.
Let the eggs and vegetables cool to room temperature before continuing.
Chop the pickled vegetables roughly. Chop the boiled eggs into small pieces.
Add all the ingredients together in a bowl with the drained tuna (saving 1 Tbsp of tuna for the mayonnaise).
To Make the Mayonnaise:
Whisk the egg yolks, lemon juice and salt together in a bowl.
Steadily pour the oil in thin stream while whisking continually.
Mince the anchovies and tuna by hand, or with a small food processor , if you have one.
Stir into the mayonnaise.
Add the mayonnaise to the vegetables. If you prefer it to be more "mayonnaisy", double the amount of mayonnaise you are making.
Store in the fridge and eat within three days.