In the middle of heat wave and needing to clean out fridge, we made a version of straccetti alla romana (normally you mix the arugula through so it wilts against the thin slices of beef (think carpaccio or steakums) and that happened after pic was snapped. We also cook the beef a little differently. And there’s a dollop of basil mayonnaise I needed to finish.
And my version of insalata russa, which uses some of the tricks mentioned in the potato salad thread, like adding vinegar to hot potatoes. Italians normally put a TON of mayonnaise. But I keep it lighter.
