Category: Prosciutto

The Dishiest Dish – Pizza Rustica Con Bietola

“Hey mambo, mambo Italiano hey, hey mambo mambo Italiano
Go go go you mixed up Siciliano
All you Calabrese do the mambo like-a crazy”

This week’s dishiest dish has us going to Abruzzo for a Pizza Rustica con Bietola. AKA a savoury tart with chard . But Pizza Rustican con Bietola sounds so much more Italian and glamorous doesn’t it?   And it will have you dancing the mambo because it is super tasty!
Savoury Tart With Chard 
 The recipe comes from Made in Italy by Silvia Colloca which was my choice when we did Italian in the Tasty Reads book club a few months ago. 
Before I looked inside this book I had my hater face on.  As if some B grade actress was going to have any cooking chops – and bear in mind the Claudia Roden book was one of the other selections. This was going to have to be pretty damn impressive to rival that!
Then I started flicking through and ye-es there were several pictures of Silvia looking both incredibly beautiful and impossibly thin. But it was also filled with what looked like some fabulous recipes and things that were not run of the mill.  And everything I have made to date has been delicious.
This has included:
  • Calimari with Tomatoes and Wine
  • Woodsman’s Chicken
  • Herb Frittata with Goat’s Curd
  • Noodles with Zucchini Blossoms and Saffron Sauce
  • No Knead Spelt Pizza with Soppressata and Potatoes
  • Pasta Strips with Slow Cooked Goat Sauce

So, this is proving a pretty solid choice.  Yay me!  Well, really yay Silvia!  But you know, I write a blog and it doesn’t get much more totally self obsessed than that so I guess yay me is valid. 

 Six Week Challenges – Update

I am still  on my 6 weeks of no alcohol although I did take last weekend off!  Saturday night we were having lobster – OH. MY. WORD.  So good!!!!  And there was no way on God’s green earth that I was not having a glass of sparkling with that!  And Sunday we went out for a Valentine’s Day dinner to our favourite local Greek restaurant.  And again – it would have been churlish not to have a glass of vino!  But on the whole it is going well . I haven’t really missed it.  I also haven’t felt many of the supposed benefits – weight loss, sleeping better, greater productivity etc. 

LobsterI have been struggling with the daily meditation.  I don’t think I have found the perfect time to do it.  In the mornings I am usually too rushed and if i try to do it at night I fall asleep.  Two places it did feel “right” were one day I did it as soon as I got home from work so it was a bit of a chance to decompress.  The other was one morning when I had parked m car at the station, i just stayed in it and did my ten minutes there. 

My new one, started February 15th is a flexibility challenge.  Every day  I will do a short workout designed to improve my flexibility.  I am using the program from Fitivity.  I have only done a couple  so far and they have been fine but a bit boring.  I’m sure they will get more challenging as I progress! 

I have been thinking of more that I can do over the next few weeks /months:

  • No processed food
  • No sugar
  • Yoga everyday
  • No Candy crush
  • Journalling everyday

Are all on the list.


Room – Emma Donoghue

I have had this book on my To Be Read shelf for YEARS.  And finally now I have taken the plunge and have started it – simply because I want to have read it before I see the film.  I am probably 2/3 of the way through and I think it is very well written.  There are certain parts that I have found quite confronting and other parts that have annoyed me but once I start reading it I find it difficult to put down.  I am still having some problems with starting picking it up and starting it each day though…..

Room - Emma Donoghue


The Apologist – Jay Rayner

This is my current audiobook.  Marc Bassett is a merciless restaurant critic.  One day a chef commits suicide by roasting himself in his bread oven,  leaving Bassett’s review taped to the outside.  And so begins his career as the apologist. 

I am not very far along with this but I am enjoying it so far.


My Kitchen Rules

I can’t help myself. I am utterly addicted to this.  And the commentary on Flawless Vision.


I Know What You’ll Read This Summer Podcast.

I have only listened to one episode of this but they hated Girl on The Train almost as much as I did so it’s definitely worth another listen.

Room 101

From time to time I’ve decided to list a few pet peeves on here.  Things that I would like to see banished to Room 101.  Starting with:

Gluten Free Everything

When you label your bread, cakes and cookies gluten free you are doing a good service for those people who cannot tolerate gluten.  When you label products that would never have contained gluten in  a pink fit “Gluten Free” you are indulging in a cynical marketing ploy.  STOP IT.  I swear I saw water labelled gluten free recently.  It made me want to break things.


Has no one else noticed how bad this smells as it is cooking.  I made some the other day and the smell of it made me gag.  I”m never cooking it again.  

Tart With Chard

I took out an annual subscription for  This, for those of you who may not have heard of it is kind of like a netflix for cookbooks.  Does anyone else have one of these?  Do you find it useful?  how long have you had it.  Does it help you to choose which cookbooks to buy or do you not buy them anymore?  I have not actually cooked anything from the site yet.  I guess I’d better start!  Stay tuned!

Kitchen Nightmares

I had one kitchen nightmare this week.  I was all set to make Vitello Tonnato for bookclub only it was a new style “healthy” VT.  So, instead of that gorgeous tuna mayonnaise, my tonnato was made out of tofu, anchovies and parmesan cheese.  And it was rank!  I have never been one to complain about the smell of parmesan cheese.  I remember even in primary school when people would say “Yuck, it smells like sick”, I always thought they were nuts.  This abomination of a tonnato not only smelt like but tasted like vomit.  It was so bad I couldn’t even give it to the dogs. 

Now though, I am craving a proper  old school Italiano Vitello Tonnato.  It’s a shame Silvia’s book does not have a recipe.  However, The A-Z of Cooking does.  There will be 1970’s Vitello Tonnato on here very soon.  I just have to allow the memory of the horror that was that tofu tonnato to subside a little! 

Pizza Rustica con Bietola

What Silvia’s book does have is this recipe for Pizza Rustica con Bietola.  I am obsessed by those words.  I keep repeating them in an increasingly bad Italian accent!  If you would also like to become obsessed with this lovely tart here is the recipe:

Pizza Rustica con Bietola - Silvia Colloca

This week I am looking forward to cooking…nothing. Because I have been really busy and not done a single bit of menu planning.  However, we have a new Tasty Reads book so I might crack this open and give something a whirl:

The Great Australian Cookbook

Oh and this is is my new favourite you-tube.  I have watched it about a million times since I found it. 

What was the best thing you’ve made this week?  What are you looking forward to cooking?  Have you read anything interesting? I would love to hear from you!

Have a wonderful week!

Happy cooking.

Signature 1 Vintage Valentine Quick as Wink2;

The Potato Salad Roll That Rocks!!!

 I think this recipe is awesome!

Sadly, I am currently alone in this. 

But I have a dream.  And that dream is to bring the potato salad roll to the world. 

Hmm,so  I guess I can cross that one off the list and bask in the smugness of a goal for 2015 achieved. And it’s only January 2nd!!!! 

But before we get to the Potato Salad Roll…


I’m sure better bloggers than me really think about the  messages they want to send when they post their first post of the year…you know, those super organised people who have a theme and a word for the year?  And the first post reflects that dream and vision? 

I wish I was one of those people.  I really do.  Because I pretty much know everything I’m going to write about this  month and believe me…if we were going to run a theme around January, it would have to be supercalifragilisticexpialidociouslly insane. 

Although…maybe getting the crazy out at the start of the year is a good thing.  Maybe by the end of the year I’ll be ever so high-brow and Julie and Julia-ing the Larousse Gastronomique…

Yeah, I doubt that too.  But you never know…I do own a copy….

 Bookshelf2And the highly observant of you will notice that it is also still in it’s plastic wrap….

So…the potato salad roll.  Hands up how many of you thought this would be potato salad in a bread roll? 

Yep, that would be about all of you. Because that would make sense.  But remember when I said this month was going to be all about the crazy stupid?  I don’t even know where to start with this but they say a picture paints a thousand words so, world, here is the potato salad roll…

Potato Salad Roll
Potato Salad Roll

 Yeh, it’s kind of a Swiss Roll of Potato Salad.  Except without the jam.  Not even I’m that weird. 

Potato Salad Roll
Potato Salad Roll

 Basically, it just a potato salad rolled into a log with the dressing on the outside.

Which in no way explains the absolute spontaneous hatred my family felt for it when I brought it for Christmas.  The comments ranged from “What the fuck is that? ” to “Who laid the big white poo in the middle of the table?”

I tried to explain that it was potato salad. Comments ranged from

“Not in my world”


“No. It’s not.  Potato salad looks and is, delicious.  That looks like a big white poo”.

And then there was:

“Why can’t you make normal potato salad? Are you on drugs?  I saw a documentary on people taking ice…do you have a problem with methamphetamines?”

I saw the exact same documentary. 

There was a  man injecting himself in his penis because “it was the only good vein he had left”.  ‘

I made a slightly off beat potato salad.

I’m struggling to find the connection. 

I was the only person who ate the potato salad roll on Christmas day which was a real shame because despite it’s rather unconventional appearance it was a damn good and tasty potato salad. 

Potato Salad Roll 3
Potato Salad Roll 3

On Boxing Day, I made a roll within a roll by wrapping part of the original roll in prosciutto and the same people who has scoffed at the original roll could not wolf it down fast enough. 

Go figure….

Potato Salad Proscuitto Rolls
Potato Salad Prosciutto Rolls

 It was kind of nice to end the year with a badly written retro recipe.  It’s been a long time between drinks for one of them. 

Potato Salad Roll Recipe
Potato Salad Roll Recipe


First line.  Prepare the gherkins, parsley, pimento, eggs and onion…

Onion? What onion?  Would that be one of those special invisible onions that don’t appear in the ingredient list?  And what I am I supposed to do with my half a cup of diced celery?  Use it to pelt my ungrateful family to death?

Despite the shortcomings of the recipe, I am utterly obsessed with the idea of the potato salad roll.  I already have two more versions in my head which I will make and post some time in the future.   Maybe I will make 2015 the year of the Potato Salad Roll….huh…maybe I am, albeit unwittingly,  one of those people who have a theme.  And a vision. 

I mean, yeah, I totally am.  This was all planned.  Months in advance….

I will be spending my week preparing my potato salad roll vision board. 

Have a fabulous one whatever you do!!! 

Signature 1 Vintage Valentine Quick as Wink2


Potato Salad Roll
A quirky potato or hate the presentation, you will definitely love the taste.
Write a review
  1. 4 cups hot cooked diced potatoes. This needs to be a fairly small dice, about the size of your little fingernail.
  2. 1/2 cup diced celery
  3. 3 tbsp chopped gherkins
  4. 2 tbsp chopped parsley
  5. 1 red onion, finely chopped
  6. 2 tbsp chopped stuffed olives, plus more for decoration
  7. 2 chopped hard boiled eggs
  8. 3 tbsp olive oil
  9. 1 tbsp lemon juice
  10. Mayonnaise
  11. Salt and Pepper
  12. Chives to garnish
  1. Place the chopped gherkins, parsley, olives, eggs, celery, and onion in a bowl.
  2. Add the hot potato, oil and vinegar.
  3. Toss together and season to taste.
  4. Once cool, add a little mayonnise to bind. You want this mixture to be really quite dry.
  5. Turn out onto aluminium foil and shape into a roll.
  6. Chill at least 24 hours.
  7. Unroll onto a platter.
  8. Coat with more mayonnaise and decorate with chopped olives.and chives.
  1. To make the prosciutto potato salad rolls, cut a slice off the end of the potato salad roll, wrap in a slice of prosciutto that you have cut in half lengthwise. And roll it up.
  2. To make this vegan omit eggs and use Vegan friendly mayo! And prosciutto for you!
  3. This is also gluten and lactose free for my coeliac friends!
  4. To get the small dice you need for this, I found it best to slice the potatoes into rounds about the thickness you want and boil / steam these. Then cut them into the dice once cooked.
Adapted from Salads For All Seasons - Rosemary Mayne-Wilson
Adapted from Salads For All Seasons - Rosemary Mayne-Wilson
Retro Food For Modern Times
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