Name: Insalata di Verdure Arroste (Salad of Roasted Vegetables)
Yield: 6–8 people
Cuisine: Italian
Ingredients: 200 g baby summer turnips, washed and quartered; 4 garlic cloves, peeled and grated; 5 lemons, with leaves if possible; 6 cooked baby artichokes (optional), quartered; very good olive oil; 200 g button mushrooms, preferably chestnut brown, quartered; 2 bunches large spring onions, partially split from the green end and rinsed thoroughly; 300 g asparagus stalks, peeled and trimmed; sea salt and pepper; 1 large red chilli pepper, seeded and very finely diced; 200 g baby or small bunch carrots, peeled and split lengthways if larger than bite-sized; 2 bay leaves; 1 kg peas, podded; 300 g new potatoes, scrubbed and cut into bite-sized pieces

Preparation info

6–8
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

The sight of the first Italian lemons, complete with their leaves, prompts me to make this dish, illustrated on the previous page, every year. Of all the roast, baked, grilled or marinated vegetable dishes in this book, this is my favourite. An atypical selection of vegetables is used – no tomato, aubergine, courgette, bell peppers or basil. Those used are of North European cooking – potatoes, turnips, peas etc. – but they are seasoned with the flavours of the Mediterranean – olive oil, chi