There is a dish that Satoshi and I like at Capricciosa, their tuna and ika (squid) salad.
The ika (squid) is boiled and the tuna straight from the can, placed on top of some purple cabbage and lettuce.
I found the recipe for their dressing online at Cookpad.com, it's really close to the real deal.
Capricciosa-style dressing from Cookpad.com
250 cc red wine vinegar
10 grams garlic
1 tablespoon sugar
1 teaspoon salt
pepper to taste
250 cc olive oil
1 tablespoon balsamic vinegar
NOTES: I cut this recipe to 1/4 because the weather is getting colder and we'll probably be having less cold salads.
I threw everything into the food processor and whizzed it.
For the salad, I was too lazy to go out and buy some ika (squid), so I just divided a can of tuna and topped the salad with some red bell pepper.
Our tuna is only 80 grams, maybe half a can (or less) in the States?!
I used the type that is packed in water. For the dressing I spooned a tablespoon over each salad...it was delicious!
I'll probably use the rest in pasta salad or something...
For our main dish, I tried another new recipe from "Orange Page's Yasai ga ippai toreru mainichi no okazu".
You know I've had this mook (book/magazine) from 1996 and have slowly been working my way through the recipes.
This recipe was so easy, my kind of cooking.
For 2 people
1 carrot, cut to 3-inch in size then julienned
10 slices thinly sliced pork round
1/2 tablespoon oil
juice of 1/2 lemon
Wrap the julienned carrots with a slice of pork
Repeat until all slices and carrot are used up
Heat a pan with oil and cook pork
Finish the dish with the juice of lemon
NOTES: cooking doesn't get easier than this. The original recipe says to nuke the carrots, but since I try not to use the microwave as much as possible, I just cooked the carrots when I cooked the pork. There was still a little crunch to them, which was nice.
We got these yuzu from one of Satoshi's German language classmates, these were smaller than the ones I bought earlier, maybe half the size, but you can't beat homegrown! (Danke!)
I used 1 yuzu for this recipe.
Well, it is Friday, boy, did the week fly by. Hope you have a great weekend!