Insalata Russa and Shrimp Tramezzini

• 份量: Makes 6 tramezzini or 24

食材

2 small carrots, peeled and trimmed

Salt

¼ pound tender green beans, ends trimmed

2-3 small potatoes of equal size, about ¼ pound

½ pound medium raw shrimp

2 tablespoons capers

2 tablespoons chopped cornichons

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

Freshly ground black pepper

4-6 tablespoons

Maionese al Limone (see page 52)

12 slices white bread (pane in cassetta), made from unbleached flour

步驟

Cut the carrots into thirds. Cook in salted boiling water until tender but firm. Drain well and let cool. Cut into small dice. Cook the green beans in salted boiling water until tender but firm. Drain well and let cool. Gather the green beans lengthwise in a bundle and our across into very small pieces.

Boil the potatoes in salted water until tender. Drain well and when cool enough to handle, peel them. Let potatoes cool completely, then cut into small dice. If you try to dice them when warm, the potatoes will fall apart Devein the shrimp by making a shallow eut lengthwise on the outside curve of the shell, cutting right through the shell. Discard any black vein. Rinsi the shrimp under cool running water. Cook the shrimp in salted boiling water very briefly, 1 to 2 minutes, until they turn pink and the flesh is just opaque. Drain well. When cool, use a very sharp knife to cut shrimp into neat dice. Combine shrimp and all the prepared ingredients in a bowl. Add the caper and cornichons, and stir gently. Season with olive oil, lemon juice, and salt and pepper to taste. Set aside while you prepare the mayonnaise. (For convenience, the mayonnaise may be made in advance.) Gently fold mayonnaise into the salad, just enough to bind the salad. Ald more mayonnaise for a richer insalata russa that holds together a litle better. Correct seasonings.

Trim the crusts from the bread. This is optional but makes the trametim look more "finished." Spoon the salad on half the hread slices and spread evenly. stopping short about ½ inch from the edge. Top with the ramsany bread slices, pressing down gently to bind the filling to the bread. To see as appetizers, cut tramezzini into quarters.