Summer in chianti…
Off to Londa.. above Pontesieve, to take a class in mask making..feeding the soul! I am making pesce finto, “fake fish” to take, it is a cold potato salad, with tuna and capers. I learned this from my Mother-in-law, Tina Barchielli, another old recipe which is almost impossible to find in local trattoria’s or restaurants. It is a family favorite and I have passed it on to my family in America too.
Pesce Finto
2 large potatoes
1 can tuna, in oil
4 tbs capers in vinegar
vinegar
EVO, extra virgin olive oil
Boil the potatoes in salted water, with the peel on, until cooked tender.
Skin the potatoes, and mash or puree.
Add olive oil to thin the mixture ( i do this instead of adding mayo)
Add the can of tuna and break up until the tuna is fully incorporated.
Add the capers and season to taste with vinegar.
I like the salad to have a fresh tang!
It is fun to shape it into a fish or a mermaid shape and cover with thinly sliced cucumbers as scales.
My mother-in-law used a jar of mayonaise, but it you are serving this in hot weather, i prefer to leave out things with raw eggs in them.
I am interested in your blogs.
Hello everybody I’m Lory and I live near Florence since two years. On weekends I like travel all around the Tuscany. I was for lunch at Casa Masi in Montaione where I ate very well. The owners are very friendly and welcoming and also they have also a bed and breakfast.
Watch the video interview with the owner, Luciana, who cooks a tipicol fish dish of Tuscan cuisine: http://www.youtube.com/watch?v=c2vrivd-hy0&feature=related