Recipe Swap

Courtesy of Bon Appétit~

Tai Missoni got this recipe from the Milan restaurant Osteria La Risacca  Adding white wine to boil potatoes keep them moist.

1 red onion small about 4 oz. thinly cut into sliced rings

5 T. red wine vinegar

1¾ lbs.  russet  or red  potatoes

Kosher salt

1/4 c. dry white wine

Freshly gr. black pepper

1 lb. shrimp large cooked peeled deveined  cut into ¾” pieces

3 plum or roma tomatoes  quartered lengthwise than across

5 T. x virgin olive oil

6 fresh basil leaves thinly sliced

Add some red crushed pepper flakes  if U like

Peel potatoes -cut into ¾“ pieces -boil in lightly salted water in a pot till tender or how U like them.  Drain – let cool ñ transfer into medium bowl - drizzle wine over- season with salt ñ pepper ñ gently toss to combine - set aside.

Add cut shrimp-tomatoes ñ oil to bowl with onions Season with salt ñ pepper ñ toss gently to incorporate.  Let this sit 5 minutes until flavors meld.  Add basil-toss gently ñ serve.

Place sliced onion in a strainer ñ rinse under cold water for 20 seconds- drain. Transfer onion to large bowl- add vinegar - toss to coat-set aside.

Hj’s Notes~ made this ñ added some sliced black olives.  Added pistacho nuts also.  Sliced the tomatoes much thinner also.  Can add romano grated cheese or set it on the table. Last week I add cooked fresh drained crumbled bacon with this recipe.  Use larger size shrimp chopped if U like.  Served with a jell-o  fruit salad. Refreshing spin to potato salad