Insalata di Fontina

A Piedmontese dish, Insalata di Fontina (in-sah-lah-tah dee fohn-tee-nah) is based on Fontina cheese, a creamy fat cheese, similar to Gruyere. Serve it for a light summer lunch.

3 large red or yellow peppers, white pith removed, seeded and cut into thin strips

8 oz. Fontina cheese, cut into i-inch cubes

6 artichoke hearts, halved

8 small anchovy fillets

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon French mustard

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon sugar

In a medium-sized salad bowl, mix together the peppers, cheese and arti-choke hearts. Lay the anchovy fillets on top.

In a cup, or small bowl, combine the ingredients for the dressing. Pour the dressing over the salad and serve.

Toss the salad at the table.

Insalata di Funghi

A delicious and unusual first course, Insalata di Funghi (in-sah-lah-tah dee foon-gee) may be accompanied by hot crusty bread.

3 tablespoons olive oil

1 tablespoon fresh lemon juice

½ teaspoon salt

½ teaspoon black pepper

8 oz. button mushrooms, wiped clean and thinly sliced

2 oz. cooked peas

1 crisp lettuce, outer leaves removed, washed and shredded

In a screw-top jar, combine the oil, lemon juice, salt and pepper. Shake the dressing well.

Place the mushroom and peas in a mixing bowl and pour over the dressing. Toss well and place the dish in the refrigerator.

Chill for 30 minutes.

Line a medium-sized serving dish with the lettuce. Remove the mushroom and pea mixture from the refrigerator and pile it into the centre of the leaves. Serve at once.

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